Description

This Blueberry Cornbread recipe features a deliciously moist and tender cornbread studded with fresh blueberries, baked perfectly in a cast-iron skillet on the grill or in the oven. The combination of cornmeal, flour, and a touch of brown sugar creates a subtly sweet base, complemented by the juicy bursts of blueberries. Ideal as a side dish or a comforting snack, this cornbread offers a delightful balance of flavors and textures.

Ingredients

Scale

Dry Ingredients

1 1/4 cups fine-ground cornmeal
1 cup all-purpose flour
1/2 cup packed light brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

Wet Ingredients

1 tablespoon vegetable oil or melted butter (for greasing)
2 large eggs
1/2 cup (1 stick) butter, melted and cooled
1/2 cup sour cream
1/2 cup whole milk

Additional Ingredients

2 cups blueberries, divided
1 tablespoon granulated sugar (optional, for topping)

Instructions

Preheat and Prepare Skillet: Preheat your grill to 400°F and set coals or burners to create an indirect heat zone. Alternatively, preheat your oven to 400°F. Grease a 10-inch cast-iron skillet with vegetable oil or melted butter to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, and kosher salt until evenly combined.
Mix Wet Ingredients: In a large bowl, whisk the eggs thoroughly. Then add the melted and cooled butter, sour cream, and whole milk, whisking until smooth and fully incorporated.
Combine Batter: Using a rubber spatula, fold the dry ingredients into the wet ingredients carefully. Stir until no streaks of flour remain, avoiding overmixing to keep cornbread tender.
Layer Batter and Blueberries: Pour half of the batter into the greased cast-iron skillet. Sprinkle 1 cup of blueberries evenly over the batter. Pour the remaining batter on top and then scatter the remaining blueberries over the surface. If desired, sprinkle with granulated sugar to add a lightly sweet, crunchy topping.
Bake on Grill or Oven: Place the skillet over indirect heat on the grill, cover, and bake at 400°F. Maintain a steady temperature and bake until the cornbread is golden brown, firm to the touch, and a toothpick inserted in the center comes out with a few moist crumbs, about 25 to 30 minutes. If using the oven, bake in the center rack for the same duration.
Cool and Serve: Remove the skillet from heat and let the cornbread cool for at least 15 minutes before slicing and serving to allow flavors to develop and texture to set.

Notes

You can substitute vegetable oil for melted butter in batter if desired, but butter adds richer flavor.
Using fresh blueberries is best, but frozen blueberries can be used if thawed and drained first.
Keep an eye on the grill temperature to ensure it stays consistent around 400°F for even cooking.
The cast-iron skillet is ideal for even heat distribution and achieving a nicely browned crust.
Allowing the cornbread to cool properly will help it hold together better when sliced.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: blueberry cornbread, cornbread skillet, baked cornbread, blueberry recipe, cast iron cornbread, easy cornbread