It’s not a barbecue without cornbread, especially when it’s studded with juicy blueberries! This Skillet Blueberry Cornbread is nice and fluffy with the flavor of maple and the crispiest edges ever. It comes together in minutes in just one bowl, and the recipe includes a dairy free option!

Slice of blueberry cornbread on plate with a fork

Things have been a little quiet around here lately as I took some much needed time off. My son graduated high school in May, we moved out of the house that we’ve lived in for almost 20 years a few weeks ago, and are living in a temporary spot for a few months before our permanent move.

I’ve got half of my kitchen still boxed up until our next move, so I’m feeling pretty unorganized and have been trying to find my rhythm.

We left town last week and I returned feeling refreshed and ready to get back in the swing of things. I decided to bake this Skillet Blueberry Cornbread, and took the first photographs since I moved.

It felt so good to get back to work, and of course enjoy one of my favorite cornbread recipes. ๐Ÿ™‚

Typically I make my trusty skillet cornbread recipe, but in the summer when blueberries are in season I feel compelled to add them to almost everything.

Blueberries pair so well with corn…they’re truly a match made in heaven.

Blueberry cornbread in a cast iron skillet

Why you’ll love this recipe:

  • This blueberry cornbread recipe is fluffy and delicious, with the flavors of maple, juicy blueberries, and the crispiest edges ever.
  • There are just a few ingredients in this recipe, and it may be made dairy-free with just a few simple swaps.
  • The recipe comes together in minutes in just one bowl, and it bakes up in about 25 minutes.
  • This is a versatile recipe that may be used as a side dish or even be enjoyed for breakfast or snacks.

Recipe ingredients

There are just a few common ingredients included in this skillet blueberry cornbread, and they may be customized as outlined below.

Blueberry cornbread recipe ingredients

Ingredient notes

  • Flour. The all purpose flour may be substituted with whole wheat, whole wheat white or spelt flour for added nutrition and fiber. It may also be swapped with the same amount of gluten-free 1 to 1 flour to make this a gluten-free cornbread.
  • Cornmeal. I used medium grind cornmeal, but coarse ground may be used as well — it will just give the bread a heartier, chewier texture.
  • Buttermilk. If you don’t have buttermilk on hand, it’s easy to make your own! Simply add 1 tablespoon fresh lemon juice to regular or dairy free milk, stir and let stand for 5-10 minutes until soured.
  • Butter. The butter may be substituted with your favorite oil to make this recipe dairy-free.
  • Maple syrup. I love the flavor of maple syrup, but you may substitute it with honey or granulated sugar if you prefer.
  • Blueberries. Fresh or frozen blueberries may be used in this blueberry cornbread. If using frozen, thaw and blot dry before adding to the batter.

How to make this recipe

This skillet blueberry cornbread recipe is beyond easy to make. It comes together in about 10 minutes in just one bowl!

Pro tip: No buttermilk? No problem! Add one tablespoon of lemon juice to regular or dairy-free milk, stir and let stand for 10 minutes until soured.

This recipe is easily made in an 8×8″ baking dish or 8 or 9″ cake pan as well. Baking time will vary depending on the size of the pan you use, so be sure to check for doneness after 20 minutes.

How to make blueberry cornbread collage
  1. Whisk the butter with the maple syrup, then add the eggs and milk and whisk until incorporated.
  2. Add 1 cup of the flour and cornmeal to the dry ingredients, then sprinkle the baking powder, baking soda and salt over the top and whisk until just combined.
  3. Toss the blueberries with the remaining 1 tablespoon of flour.
  4. Gently fold the blueberries in the batter until incorporated.
  5. Pour the batter into the prepared skillet and spread evenly.
  6. Bake for 20-25 minutes on the middle rack of the oven until the cornbread is golden brown and a toothpick inserted into the center comes out clean. Serve warm and enjoy!
Skillet Blueberry Cornbread with wedge removed

FAQs

What can I use if I don’t have a cast iron skillet for cornbread?

This blueberry cornbread recipe is made in a cast iron skillet, but if you don’t have one you can also use a greased 8×8″ baking dish or 8-9″ cake pan. Baking time will vary depending on the size of your pan, so begin checking for doneness after 20 minutes.

How do you know when cornbread is ready?

Cornbread is done when it’s puffed in the center and the top is golden brown. The true test is to insert a toothpick into the center…if it comes out clean the cornbread has finished baking.

Should you let cornbread cool before removing from pan?

Cornbread will fall apart if you attempt to remove it from the pan when it’s hot. Allow it to cool on a wire rack for 15-20 minutes after it has finished baking.

Do you need to refrigerate cornbread?

Cornbread does not need to be refrigerated. Simply wrap tightly with plastic wrap or store in an air tight container at room temperature for up to 3 days.

Recipe notes

  • No cast iron skillet? Use a greased 8×8″ baking dish or 8-9″ cake or pie pan. Baking times will vary slightly depending on the size of the pan, so begin checking for doneness after 20 minutes.
  • Pro tip: Make your own buttermilk by adding 1 tablespoon fresh lemon juice or vinegar to whatever type of milk that you have on hand and allow to stand for 5-10 minutes. Dairy free milk works well too!
  • Honey or granulated sugar may be substituted for the maple syrup.
Wedge of blueberry cornbread on a plate with bite missing

More cornbread recipes you’ll love:

If you make this recipe I’d love to hear from you! Leave a comment and rating below, or tag me at @flavorthemoments on Instagram!

Slice of blueberry cornbread on plate with a fork

Skillet Blueberry Cornbread

Skillet Blueberry Cornbread is soft and fluffy, with juicy blueberries and the crispiest edges ever. It's made in minutes with just one bowl and recipe includes a dairy free option!
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Ingredients

  • 1/3 cup unsalted butter melted and cooled slightly. May be substituted with your favorite oil for dairy-free option
  • 1/4 cup pure maple syrup may be substituted with honey or granulated sugar
  • 1 large egg
  • 1 cup buttermilk or 1 cup dairy free milk combined with 1 tablespoon lemon juice for dairy free option
  • 1 cup plus 1 tablespoon all purpose flour divided
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • ยฝ teaspoon baking soda
  • ยฝ teaspoon salt
  • 1 cup blueberries frozen blueberries may be used, simply thaw and blot dry

Instructions 

  • Preheat the oven to 400 degrees. Grease a cast iron skillet with enough melted butter or oil and set aside.
  • In a large bowl, whisk the melted butter with the maple syrup until combined. Add the eggs and buttermilk and whisk until incorporated.
  • Add 1 cup of the flour and cornmeal to the dry ingredients, then sprinkle the baking powder, baking soda and salt over the top and whisk until just combined.
  • Toss the blueberries with the remaining 1 tablespoon of flour, then add to the batter and fold them in gently until incorporated.
  • Pour the batter into the prepared skillet and spread evenly.
  • Bake for 20-25 minutes on the middle rack of the oven until the cornbread is golden brown and a toothpick inserted into the center comes out clean. Cool for 15-20 minutes, serve and enjoy!

Notes

  • No cast iron skillet? Use a greased 8×8″ baking dish or 8-9″ cake or pie pan. Baking times will vary slightly depending on the size of the pan, so begin checking for doneness after 20 minutes.
  • Make your own buttermilk by adding 1 tablespoon fresh lemon juice or vinegar to whatever type of milk that you have on hand and allow to stand for 5-10 minutes. Dairy free milk works well too!
  • Honey or granulated sugar may be substituted for the maple syrup.

Nutrition

Serving: 1slice, Calories: 267kcal, Carbohydrates: 38g, Protein: 6g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 47mg, Sodium: 271mg, Potassium: 169mg, Fiber: 3g, Sugar: 10g, Vitamin A: 330IU, Vitamin C: 2mg, Calcium: 144mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!

**This recipe was originally published in May 2016. I’ve added more information, step by step photos and updated the photographs.

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