Blueberry Cornbread Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://thefoodrecipe.com/blueberry-cornbread-recipe/
