Blueberry Maple Skillet Cornbread is an easy skillet cornbread recipe with the sweetness of maple syrup and juicy fresh blueberries! 

Blueberry Maple Skillet Cornbread is a healthier take on cornbread sweetened with maple syrup and studded with fresh blueberries! @FlavortheMoment

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. 🙂 

overhead view of skillet cornbread recipe in skillet with pieces missing

Blueberry skillet cornbread

I started adding blueberries to my cornbread last year, and now I can’t seem to stop.  I’m obsessed, and I can’t believe that it took me so long to try this combination!

I take my cornbread pretty seriously, meaning that I make it a lot.  This is the eighth cornbread recipe that I have on this site, because I love to get creative with it.  

See my other skillet cornbread recipes, including classic cast iron skillet cornbread, and zucchini skillet cornbread for more inspiration.  

If you’re wondering what makes cast iron skillet cornbread so special, it’s the golden brown, crispy edges.

Cast iron skillets get very hot, which results in those beautiful crispy edges!

close up shot of blueberry skillet cornbread still in pan

How to make blueberry skillet cornbread

This recipe is beyond easy to make!

  • Simply preheat the oven to 400 degrees and coat your cast iron skillet with canola oil to prevent sticking.
  • Whisk the dry ingredients together in a large bowl and set aside.
  • In a medium bowl, whisk together the buttermilk, egg, canola oil and maple syrup until combined.
  • Add the wet ingredients to the dry ingredients, and stir just until incorporated.  Gently fold in the blueberries.  
  • Pour the batter into the prepared skillet and bake for 20-25 minutes until golden brown and a toothpick inserted into the oven comes out clean.
  • Cool on a wire rack for 10 minutes and enjoy!

Can you make cornbread without a cast iron skillet?

Absolutely!  Pour the batter into a greased 8×8″ glass or metal baking dish, or 8-9″ cake pan or pie pan and bake as directed. 

Baking time will vary depending on the size of your pan.

Recipe tips and substitutions

  • Prepare this skillet cornbread recipe without buttermilk if you don’t have any on hand.  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!
  • Substitute the oil with the same amount of melted butter if you prefer buttery flavor.
  • Honey or granulated sugar may be substituted for the maple syrup.

close up of slice of blueberry skillet cornbread on parchment paper

More great cornbread recipes:

Brown butter skillet cornbread

Tamale pie 

More cast iron skillet recipes:

Cast iron frittata

Cast iron quiche

Rosemary focaccia

Skillet chocolate chip cookie

skillet cornbread with blueberries on parchment paper

Blueberry Maple Skillet Cornbread

Servings: 10 servings
Prep Time: 10 mins
Cook Time: 25 mins
Additional Time: 0 mins
Total Time: 35 mins
Blueberry skillet cornbread is an easy cast iron skillet cornbread recipe with the sweetness of maple syrup and juicy fresh blueberries!
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Ingredients

  • 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
  • 1 large egg
  • ⅓ cup canola oil plus 1 tablespoon for the pan
  • 4 tablespoons pure maple syrup
  • 1 cup fresh or thawed frozen blueberries

Instructions 

  • 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!

Notes

  • No cast iron skillet? Use a greased 8x8" metal or glass baking dish, or 8-9" cake or pie pan. Baking times will vary depending on the size of the pan.
  • Prepare this skillet cornbread recipe without buttermilk if you don't have any on hand. 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!
  • Substitute the oil with the same amount of melted butter if you prefer buttery flavor.
  • Honey or granulated sugar may be substituted for the maple syrup.

Nutrition

Serving: 1slice, Calories: 200kcal, Carbohydrates: 28g, Protein: 4g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 7g, Cholesterol: 20mg, Sodium: 298mg, Fiber: 2g, Sugar: 8g

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

Course: Breads
Cuisine: American
Author: Marcie
Keyword: blueberry cornbread
All recipes and images © Flavor the Moments.
Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!

 

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