Blueberry Maple Skillet Cornbread is a healthier, moist cornbread sweetened with maple syrup and studded with plenty of fresh blueberries. It’s the perfect side dish for your summer barbecues!
I’ve got a mad case of the blues lately when it comes to cornbread. I think you know where I’m going with this being that there’s a slab of cornbread studded with juicy blueberries in front of you…I’m so easy to read sometimes. All you really need to know is, this Blueberry Maple Skillet Cornbread will give your cornbread the blues….but not you.
You’ll be extremely happy and wonder why you never added them to your cornbread before!
I started adding blueberries to my cornbread last year, and now I can’t seem to stop. I meant to post this last summer, but fall recipes just started happening and sometimes the new material just has to wait. I hated that it had to wait, though, because blueberries and cornbread were meant to be together. Maybe it sounds like an odd combination to you, but try it and you’ll understand.
Oh the power of blueberries.
I take cornbread pretty seriously, meaning that I make it a lot. This is the 8th cornbread recipe I have on this site because since I make it so much, I like to change it up. Besides these, my two other favorites are these butternut squash cornbread muffins and this skillet zucchini cornbread. They’re both winners, but like I said…blueberries. 🙂
This cornbread recipe is healthier as I’ve used canola oil instead of butter and low fat buttermilk. It’s sweetened with just enough pure maple syrup to give it a mild flavor, but this isn’t your over-the-top sweet cornbread. I like my cornbread just sweet enough, and the blueberries took care of the rest here to provide natural sweetness and gorgeous pop of color.
Baking the cornbread in the skillet gives it crispy edges, which I love, but if you don’t have a skillet, just bake it in an 8×8″ glass baking dish and you’re good to go.
Whichever way you bake this Blueberry Maple Skillet Cornbread, you’re going to love it. It’s the perfect summertime side dish for your barbecues, pot lucks, and picnics. I’ve been making it for no occasion at all — the kids will eat it for a snack and I’ve even eaten it for breakfast. Anything with fruit in it is fine for breakfast right?
This cornbread just goes to show ya that blueberries aren’t just for pancakes anymore. 🙂
- 1 cup all purpose flour plus 1 tablespoon for the blueberries
- 1 cup cornmeal
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ salt
- 1 cup buttermilk (I used low fat)
- 1 large egg
- ⅓ cup canola oil, plus 1 tablespoon for the pan
- 4 tablespoons pure maple syrup
- 1 cup fresh or frozen blueberries
- Preheat the oven to 400 degrees. Coat a cast iron skillet with the canola oil and set aside.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Set aside. In a medium bowl, whisk together the buttermilk, egg, canola oil, and maple syrup until combined. Stir the wet ingredients into the dry ingredients, and stir just until incorporated. Toss the blueberries with the tablespoon of flour and fold into the batter.
- Pour the batter into the prepared skillet and bake for 20-25 minutes on the middle rack of the oven until the cornbread is golden brown and crispy and a toothpick inserted into the center comes out clean. Serve warm and enjoy!
Recipe by Flavor the Moments.