Blueberry Cornbread Recipe

Introduction

Blueberry cornbread is a delightful twist on a classic favorite, combining the sweet juiciness of blueberries with the hearty texture of cornbread. Perfect for breakfast, snack time, or alongside your favorite meal, this recipe is easy to make and irresistibly delicious.

Ingredients

• 1 tbsp. vegetable oil or melted butter
• 1 1/4 cups fine-ground cornmeal
• 1 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 2 large eggs
• 1/2 cup (1 stick) butter, melted and cooled
• 1/2 cup sour cream
• 1/2 cup whole milk
• 2 cups blueberries, divided
• 1 tbsp. granulated sugar (optional)

Instructions

1. Step 1: Preheat a grill to 400°F and bank coals to one side or, if using a gas grill, turn off burners on one side to create an indirect heat zone. If baking in an oven, preheat to 400°F. Grease a 10-inch cast-iron skillet with oil.
2. Step 2: In a medium bowl, whisk together cornmeal, flour, brown sugar, baking powder, baking soda, and salt. In a large bowl, whisk eggs until combined, then whisk in melted butter, sour cream, and milk. Fold the dry ingredients into the wet ingredients using a rubber spatula until no streaks remain.
3. Step 3: Pour half of the batter into the prepared skillet. Sprinkle 1 cup of blueberries evenly over the batter. Top with the remaining batter, then scatter the remaining blueberries on top. Optionally, sprinkle with granulated sugar for extra sweetness and a slight crunch.
4. Step 4: Place the skillet on the grill over the indirect heat zone and cover the grill. Bake, maintaining a consistent temperature, until the cornbread is golden brown, firm to the touch, and a tester inserted in the center comes out with a few moist crumbs attached, about 25 to 30 minutes. If using an oven, bake on the center rack for the same amount of time. Let cool for at least 15 minutes before serving.

Tips & Variations

• For a dairy-free version, substitute sour cream and milk with coconut yogurt and almond milk.
• Try adding a teaspoon of lemon zest to the batter to enhance the blueberry flavor.
• If fresh blueberries are not available, use frozen ones but toss them lightly in flour before adding to prevent sinking.
• Serve warm with a pat of butter or a drizzle of honey for extra indulgence.

Storage

Store leftover blueberry cornbread in an airtight container at room temperature for up to two days or in the refrigerator for up to a week. To reheat, warm slices in a toaster oven or microwave until heated through. It also freezes well; wrap tightly and freeze for up to three months. Thaw at room temperature before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake this blueberry cornbread without a grill?

Yes, you can bake it in a traditional oven preheated to 400°F. Use a 10-inch cast-iron skillet or an oven-safe baking dish and bake on the center rack for 25 to 30 minutes.

How do I prevent the blueberries from sinking to the bottom?

Toss the blueberries gently in a small amount of flour before folding them into the batter. This helps suspend the fruit evenly throughout the cornbread.

Blueberry Cornbread Recipe

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★★★★★

4.9 from 138 reviews

This Blueberry Cornbread recipe combines the sweet, juicy bursts of fresh blueberries with a moist, tender cornbread base baked to golden perfection. Ideal for summer cookouts or a comforting side dish, this cornbread is baked using a cast-iron skillet on a grill or in the oven, delivering a rustic, slightly sweet bread with a crisp crust.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 8 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 2 large eggs
• 1/2 cup (1 stick) butter, melted and cooled
• 1/2 cup sour cream
• 1/2 cup whole milk
• 1 tbsp. vegetable oil or melted butter (for greasing the skillet)

Dry Ingredients

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

Fruits and Toppings

• 2 cups blueberries, divided
• 1 tbsp granulated sugar (optional, for sprinkling on top)

Instructions

1. Preheat the grill or oven: Preheat your grill to 400°F and arrange coals or burners to create an indirect heat zone. If using an oven, simply preheat it to 400°F. Grease a 10-inch cast-iron skillet with vegetable oil or melted butter to prevent sticking.
2. Mix dry ingredients: In a medium bowl, whisk together the fine-ground cornmeal, all-purpose flour, packed light brown sugar, baking powder, baking soda, and kosher salt until uniformly combined.
3. Combine wet ingredients: In a large bowl, beat the eggs until smooth, then whisk in the melted and cooled butter, sour cream, and whole milk until fully incorporated.
4. Combine wet and dry mixtures: Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Stir carefully until the batter is even with no dry streaks remaining; avoid overmixing to keep the cornbread tender.
5. Layer the batter and blueberries: Pour half of the batter into the prepared cast-iron skillet. Evenly distribute 1 cup of blueberries over the batter. Pour the remaining batter on top, then scatter the last 1 cup of blueberries over the surface. Optionally, sprinkle granulated sugar over the top for an added sweet crunch.
6. Bake the cornbread: Place the skillet on the grill over indirect heat and cover the grill to maintain heat, or alternatively place it in the center of your preheated oven. Bake for 25 to 30 minutes until the cornbread is golden brown, firm to the touch, and a toothpick inserted in the center comes out with just a few moist crumbs.
7. Cool and serve: Remove the skillet from heat and allow the cornbread to cool for at least 15 minutes before slicing and serving. This resting period helps the flavors to meld and the texture to set perfectly.

Notes

• If fresh blueberries are not available, frozen blueberries can be used but do not thaw them before using to prevent the batter from becoming too wet.
• Using a cast-iron skillet helps achieve a crisp crust, but an oven-safe pan can substitute if needed.
• For a dairy-free variation, substitute sour cream and milk with plant-based alternatives and use oil instead of butter.
• Sprinkling granulated sugar on top before baking is optional but adds a nice sweetness and slight crunch.
• Ensure the grill temperature remains steady at 400°F to bake the cornbread evenly.

Keywords: blueberry cornbread, cornbread recipe, blueberry baking, cast iron skillet cornbread, summer side dish