Blueberry Maple Skillet Cornbread
Blueberry Maple Skillet Cornbread is an easy skillet cornbread recipe with the sweetness of maple syrup and juicy fresh blueberries!
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. 🙂
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!
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.
More great cornbread recipes:
Brown butter skillet cornbread
More cast iron skillet recipes:
Blueberry Maple Skillet Cornbread
Blueberry skillet cornbread is an easy cast iron skillet cornbread recipe with the sweetness of maple syrup and juicy fresh blueberries!
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 low fat 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.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 200Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 20mgSodium: 298mgCarbohydrates: 28gFiber: 2gSugar: 8gProtein: 4g
Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.
38 Comments on “Blueberry Maple Skillet Cornbread”
I definitely have a case of the blues too after seeing this cornbread! I’ve actually always wanted to make blueberry cornbread, but I’ve just never gotten around to it. This looks just perfect, Marcie! I’ve been craving blueberries like crazy lately, and cornbread is my favorite, so this is the perfect combination!
This is one of my favorite cornbread recipes — the blueberries really make it special! Thanks, Gayle!
I think blueberries and cornbread are such a winning combination! Looks amazing Marcie!
Thanks, Christin!
haha the cornbread blues!! I have juuust started to buy crazy amounts of blueberries again as they are finally good! I must put some in cornbread now!
Yes — the blueberries right now are so sweet as well as gigantic! I just love ’em in this bread. 🙂
After seeing this bread I’d have to say I am going to join you in having a case of the blues when it comes to cornbread too, Marcie!! This looks seriously delicious!! Loving the maple and fresh blueberries in here! Such a perfect side dish for BBQ, you know, if I don’t eat it all by itself first! 😉 Pinned! Cheers, friend!
Thanks, Cheyanne! Not eating it before the BBQ is definitely the hard part! 🙂
What great flavors for cornbread! Can’t wait to try this!
Thank you, Jessica!
This looks so delicious! I love the play with the sweetness here 🙂
Thank you, Medha!
I have a blueberry cornbread recipe too, and it’s SO good, but I love the addition of maple to yours! It sounds like the perfect addition. Yum!
Thank you, Rachel! I need to check out your blueberry cornbread recipe too — I’m sure it’s amazing! ?
Cornbread is the best! But it’s one of those sides I never think to make. No clue why! This skillet cornbread needs to happen!
I think I make cornbread enough for the both of us, Alyssa, and I’ll totally share! haha I hope you get to make some soon!
There’s that blueberry cornbread! 🙂
This was such a good idea! I’m still in awe that you managed to think up something new after having eight recipes. That’s impressive! This sounds delicious with the maple syrup. Just sweet enough for my taste buds!
Thanks, Sarah! It’s pretty scary that I think up new cornbread recipes all the time and my kids sometimes just want the basics. haha This blueberry version is definitely up there with my favorites! 🙂
I never would have thought to add blueberries to cornbread, but gosh, I’m so glad YOU did because this is seriously the best-looking cornbread I’ve seen in a looooong time!
I’ll bet you would’ve come up with it sooner or later — blueberries are corn are a match made in heaven! Thanks, Sarah! 🙂
This cornbread looks so good! I’ve never made it with fruit before but love the idea. I can’t wait to give it a try!
Thank you, Jen! This blueberry version is one of my favorite cornbread recipes!
This is such an unexpected combo but it makes TOTAL sense Marcie! Completely love the combination here!
Thank you so much, Jessica! I can’t seem to make basic cornbread anymore after this!
I’m pretty sure I could live off of cornbread if it were acceptable. I’ve never tried it with blueberries and maple syrup though, but I love the idea! This looks fantastic, Marcie. Love that it’s lightened up a bit too 🙂
I think we’re on the same page about cornbread, Danielle — I could eat it ever day! Thanks so much, and hope you had a great weekend!
Yum! I love a little sweetness in my cornbread, and adding blueberries is such a good idea! This would be a great side dish for all sorts of summer meals!
Thanks, Kristine! 🙂
Cornbread with blueberries? I have never had this combo before, but sounds like the best combo ever. And the addition of maple syrup is super yum! I will try this sometime soon. Lovely weekend to you!
I hope you get to try this combination, Anu — it is really incredible! Thank you and hope you had a great weekend!
this looks amazing Marcie,now all I need is a cup of coffee!
Thank you, Manali, and this is great with coffee! 🙂
Oh I love this Marcie! Blueberries and corn are SO good together, so I can only imagine how delicious this cornbread is!!
Thank you, Denise! It’s so good I’ve been making it a LOT! 🙂
Blueberries and cornbread?! What a great idea to combine them!!
Thank you, Jamie!
I have baked your blueberry cornbread recipe several times now and my family loves it! I have made the following changes to fit our needs:
1. I used coconut oil instead of canola oil.
2. I used coconut milk from a can instead of buttermilk.
Love it!
I really appreciate your taking the time to leave your feedback Carolyn and I’m so glad that you love the bread. This is my favorite cornbread recipe!