Blueberry Cornbread Recipe

Blueberry Cornbread

Blueberry Cornbread

Prep: 10 mins | Cook: PT0S | Total: 40 mins | Serves: 8 serving(s)
Most restaurant cornbread arrives at the table dry, crumbly, and suspiciously lacking in blueberries. That is not the cornbread you want beside a bowl of chili. This blueberry cornbread is a different story entirely. Made in a hot skillet with a generous amount of butter or oil, it bakes up with a crisp, golden crust while the inside stays tender and moist. The secret is the balance of fine-ground cornmeal, all-purpose flour, and plenty of packed brown sugar, which gives just enough sweetness to make the blueberries pop. We use two whole eggs to bind everything together, so each slice holds its shape without turning tough. Making this version at home puts you in control—you can pile in extra berries, adjust the sugar, and enjoy it straight from the pan. This blueberry cornbread is just as comfortable on a cookout table as it is at a weekend brunch, and it comes together faster than a trip to the bakery. One bite of that buttery crust and you will understand.

Blueberry Cornbread

Ingredients

  • 1 tablespoon vegetable oil or melted butter
  • 1 1/4 cups finely ground cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup firmly packed light brown sugar
  • 1.5 teaspoons baking powder
  • half a teaspoon baking soda
  • half a teaspoon kosher salt
  • two large eggs
  • half a cup (one stick) butter, melted and cooled
  • half a cup sour cream
  • half a cup whole milk
  • two cups blueberries, divided
  • one tablespoon granulated sugar (optional)

Instructions

Step 1

Get your grill ready for indirect heat: if you’re using charcoal, light the coals and wait until they’re glowing and the grill hits 400°F, then rake them over to one side. On a gas grill, preheat all burners to 400°F, then turn off one side so you’re left with a gentle indirect zone. If you’re baking indoors instead, just preheat your oven to 400°F. While that heats up, drizzle a little oil into a 10-inch cast-iron skillet and rub it all over the bottom and up the sides so the pan is nicely slick and ready for the batter.

Step 2

Now it's time to bring our dry and wet ingredients together. Start by whisking together your cornmeal, flour, brown sugar, baking powder, baking soda, and salt in a medium bowl - just until they're well combined. Next, in a large bowl, whisk your eggs until the whites and yolks are fully incorporated, then add in your melted butter, sour cream, and milk, whisking until smooth. Finally, use a rubber spatula to gently fold the dry ingredients into the wet ingredients, stirring until there are no streaks of flour remaining and your batter is nice and even.

Step 3

Now it's time to add the star of the show: the blueberries. You'll start by pouring half of your freshly mixed cornbread batter into the prepared pan, making sure to spread it out evenly. Next, sprinkle one cup of plump blueberries over the batter, leaving a little room between each one for even distribution. Then, gently pour the remaining batter over the blueberries, smoothing out the top to create a neat layer.

Step 4

Now it's time to bake your blueberry cornbread to perfection. To do this, place your cast-iron skillet on the grill over indirect heat, making sure to cover the grill to maintain a consistent temperature. You'll know your cornbread is done when it's golden brown and firm to the touch, and a tester inserted into the center comes out with just a couple of moist crumbs attached - this should take about 25 to 30 minutes. As you wait, keep an eye on the temperature to ensure it stays steady, and don't worry if you need to adjust the grill to get it just right.

Nutrition Information

calories: 400 Calories
fat: 18 g
carbohydrate: 51 g
protein: 6 g
fiber: 2 g
sugar: 20 g

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My Tip

When folding in the dry ingredients, be gentle to avoid crushing the blueberries. Fold just until no streaks remain.

Leftovers

Store your Blueberry Cornbread in a glass container to keep the crust crispy, and it'll stay fresh in the fridge for up to 3 days. Reheat slices in the oven at 350°F for a few minutes to revive the golden crust.

Make It Your Own

Try swapping the all-purpose flour for gluten-free oat flour for a delicious gluten-free twist.

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