Skip to Content

Home » Cornbread Recipes » Homemade Blueberry Cornbread

Homemade Blueberry Cornbread

This Homemade Blueberry Cornbread recipe is made using cornmeal, buttermilk, and fresh or frozen blueberries. This dish is served golden brown with a crispy crust and soft, moist center. You can turn these into muffins if you wish!

a slice of homemade blueberry cornbread on a plate with a pan of cornbread

This post contains affiliate links. Please read my full disclosure here. As an Amazon Associate I earn from qualifying purchases.

self rising cornmeal, sweetener, and salt in separate glass bowls

Cornbread is basically my specialty! I have been making it all of my life and I love to come up with multiple variations. Making your own from scratch is so easy!

Toss out the Jiffy cornbread and treat yourself to an authentic Southern treat!

Fresh or Frozen Blueberries

Fresh blueberries work best in the recipe. If you add frozen blueberries to the batter, once they begin to thaw they will make the texture of the cornbread watery. If you do plan to use frozen, thaw them completely and dry them out first. It’s easier to use fresh.

How to Make Blueberry Cornbread

Detailed instructions and measurements can be found in the recipe card at the bottom of the post.

  1. Pour melted butter throughout the cast iron skillet pan.
  2. Add self-rising cornmeal, salt, and sugar or sweetener to a mixing bowl. Stir to combine.
  3. Next add in eggs, remaining butter, and buttermilk. Stir to combine. Fold in blueberries.
  4. Pour the mixture into the cast iron skillet.
  5. Bake. 
blueberry cornbread batter in a glass bowl

Baking Temperature

The cornbread should be baked in the oven on 400 degrees.

unbaked homemade blueberry cornbread in a cast iron skillet

How to Get Cornbread with Crispy Edges and Crust

To get a really crispy crust, be sure to add your batter to a piping hot, buttered skillet. This recipe will produce cornbread that has a crispy crust and somewhat crumbly interior. Southern cornbread is typically a little crumbly, as it pairs well with chili, collard greens, stews, and more.

homemade blueberry cornbread in a cast iron skillet

Do You Use Sugar or Sweetener?

This is totally up to you. The use of sugar in cornbread is a common debate, especially for traditional recipes. This is meant to be a sweet version with blueberries, so I recommend using the amount that is suggested in the recipe. Feel free to do as you wish.

What Kind of Cornmeal to Use

I like to use self-rising cornmeal mix. Cornbread is usually made with a mix of cornmeal and flour. A self-rising mix will combine the two.

a slice of homemade blueberry cornbread on a plate with a pan of cornbread

Self-Rising Cornmeal Mix

Self-rising cornmeal is used in this recipe because it is already mixed with self-rising all-purpose flour (which produces AMAZING cornbread). I recommend you purchase your own, it’s available here on Amazon.

You can make your own by combining 2 cups of cornmeal, 6 tablespoons of all-purpose flour, 3 teaspoons of baking powder, and 1 teaspoon of salt. You can read more about How to Make Self Rising Cornmeal here.

Do You Have to Use a Cast Iron Skillet?

My firm opinion is yes if you want the best tasting cornbread, especially one with a crispy crust. A cast iron will also cook the cornbread more evenly. I use this cast iron skillet from Amazon.

You can still use this recipe without a cast iron. You can use an 8×8 baking dish/cake pan. You may have to adjust your cook time. Keep a watchful eye and test using a toothpick.

The cornbread will taste much better using a cast iron skillet and it traditionally prepared using one.

homemade blueberry cornbread in a cast iron skillet

Do You Have to Use Baking Powder?

In this recipe, the baking powder is already mixed with the cornmeal mix. In general, baking powder is needed in order for the cornbread to rise.

Why Does My Cornbread Crumble?

Southern cornbread is meant to crumble some, period. However, you should be able to slice it and remove pieces from the pan. It should crumble, but it shouldn’t be crumbly. It will begin to crumble as you are eating it.

Be sure not to over mix the batter when you combine the dry and wet ingredients. This is a common baking rule of thumb. Over-mixing will lead to large cracks in the crust and a lot of crumble. Only mix well enough to combine the ingredients.

a slice of homemade blueberry cornbread on a plate

Can You Use Jiffy Mix?

You can if you want (that wouldn’t be homemade cornbread). Fold in the blueberries after the final step noted in the instructions.

How to Make Them into Muffins

Yes! Follow the instructions noted in my Cornbread Muffins recipe. Fold in the blueberries after the batter is mixed and prior to pouring it into the muffin tins. Bake for 15-20 minutes on 400 degrees or until a toothpick returns clean.

How to Store it/Can You Make it Ahead

Cornbread is best served hot and fresh, but can be made up to 8 hours ahead of time (with the same fresh taste). I store leftover cornbread in the refrigerator (tightly sealed) for up to a week.

Freezer Tips

To freeze the cornbread, wrap it in foil or in plastic wrap for 2-3 months. Thaw on the counter at room temperature for a few hours.

Pair With These Main Dish Recipes

Cajun Roasted Turkey
Smothered Chicken
Air Fryer Whole Chicken
Air Fryer Honey Glazed Ham

Pair With These Side Dish Recipes

Southern Baked Mac and Cheese
Southern Mustard Greens
Instant Pot Collard Greens
Southern Green Beans
Instant Pot Cabbage
Southern Coleslaw Recipe
Southern Baked Beans
Southern Potato Salad

Easy Spaghetti Salad
Southern Green Beans

More Cornbread and Biscuit Recipes

Homemade Southern Cornbread
Cornbread Muffins
Jalapeno Cheddar Cornbread
Honey Cornbread

Air Fryer Cornbread
Keto Low Carb Cornbread

Southern Cornbread Dressing
Sweet Potato Biscuits
Homemade Maple Butter

Get a full listing of Soul Food Thanksgiving Recipes here.

a slice of homemade blueberry cornbread on a plate
Print Pin
5 from 1 vote

Homemade Blueberry Cornbread

This Homemade Blueberry Cornbread recipe is made using cornmeal, buttermilk, and fresh blueberries. This dish is served golden brown with a crispy crust and soft, moist center. You can turn these into muffins if you wish!
Save this recipe here.
Course Appetizer, Dessert, Side Dish
Cuisine southern
Keyword blueberry cornbread, cast iron skillet cornbread, sweet cornbread
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16 slices
Calories 148kcal

Ingredients

Instructions

  • Preheat oven to 400 degrees.
  • Pour 1/4 cup of the melted butter throughout the cast iron skillet pan. Reserve 1/4 cup of the butter for the cornbread mix. If you would like cornbread with a really crispy crust, place the skillet on the stove on medium heat while you mix the batter in the steps below. Adding the batter to a hot skillet will produce really crispy cornbread.
  • Add the self-rising cornmeal, salt, and sugar or sweetener to a mixing bowl. Stir to combine.
  • Next add in the eggs, remaining butter (1/4 cup), and buttermilk. Stir to combine. Be sure not to over mix the batter. Over-mixing will lead to large cracks in the crust and a lot of crumble. Only mix well enough to combine the ingredients.
  • Fold in the blueberries. (You can reserve some blueberries to press into the top of the cornbread batter after the batter has baked for 10 minutes).
  • Pour the mixture into the cast iron skillet, reserving about an inch from the top. If using a 10.25 inch cast iron, the batter will fit.
  • Bake for 10 minutes. Add the reserved blueberries to the top of the cornbread. If you add them to the fully wet batter, they will sink into the cornbread and won't stay on top.
  • Bake for an additional 15 minutes or until a toothpick can be inserted and return clean.
  • I like to cool the cornbread completely prior to slicing and let it cool for at least 20 minutes.

Video

Notes

  • You can use a cast-iron wedge pan or 10.25 cast-iron skillet for this recipe. When using the wedge pan I transfer the batter from the mixing bowl to a mixing cup with a spout to make it easier to pour into the wedge pan. There is enough batter to prepare 2 batches using the cast iron wedge pan.
  • Fresh blueberries work best in the recipe. If you add frozen blueberries to the batter, once they begin to thaw they will make the texture of the cornbread watery. If you do plan to use frozen, thaw them completely and dry them out first. It’s easier to use fresh.
  • To get a really crispy crust, be sure to add your batter to a piping hot, buttered skillet.
  • This recipe will produce cornbread that has a crispy crust and a somewhat crumbly interior. Southern cornbread is typically a little crumbly, as it pairs well with chili, collard greens, stews, and more.
  • The use of sugar or sweetener is OPTIONAL in this recipe. Using 1/2 cup will produce cornbread with a hint of sweetness. If you like really sweet cornbread, consider adding a cup of sugar or sweetener.
  • You can use any oil instead of butter if you wish.
  • If you are not using a cast iron skillet, simply grease an 8×8 pan using the melted butter and add the batter.
  • Self-rising cornmeal is used in this recipe because it is already mixed with self-rising all-purpose flour (which produces AMAZING cornbread). I recommend you purchase your own, it’s available here on Amazon. You can make your own by combining 2 cups of cornmeal, 6 tablespoons of all-purpose flour, 3 teaspoons of baking powder, and 1 teaspoon of salt.
  • You can substitute/make your own buttermilk if you wish by combining milk and vinegar (or lemon). Get instructions on How to Make a Buttermilk Substitute here.
  • Cornbread is best served hot and fresh, but can be made up to 8 hours ahead of time.
  • Macros assume zero calorie monkfruit is used. Feel free to use the macros calculator of your choice to calculate accurate macros utilizing the branded ingredients you use in the recipe.
 
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1slice | Calories: 148kcal | Carbohydrates: 15g | Protein: 3g | Fat: 7g
Do you struggle with staying consistent at meal prepping?If you get tired of your Meal Prep Meals by Day 2 our Big Boss Meal Prep Guide is for you!
Need help planning keto friendly meals?Grab your 21 Day Keto Meal Plan here.!
Need Keto Recipes for the Summer?Access our 21 Day Summer Meal Plan here!
Looking for new ways to use your air fryer?Snag your 14 Day Air Fryer Meal Plan here!
Tried this recipe? Mention @Stay_Snatched or tag #StaySnatched! The recipe instructions noted here are the property of Stay Snatched and subject to copyright. Please do not screenshot and share this recipe on social.
Subscribe to our YouTube ChannelCheck out our YouTube Channel!
Join our Air Fryer and Instant Pot Facebook GroupClick here to join our Facebook Group!
Join our Keto Recipes Facebook GroupClick here to join our Facebook Group!
Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
healthy breakfast salad in a bowl with bacon, eggs, and strawberries
Healthy Breakfast Salad
← Read Last Post
grilled shrimp on a cedar plank
Cedar Plank Grilled Shrimp (3 Ways and Flavors)
Read Next Post →
Recipe Rating




Rose Kaufman

Sunday 23rd of May 2021

This was so delicious! It brings back childhood memories of when my mom would make cornbread with freshly picked blueberries from our backyard. I made this using yogurt and sweet milk instead of buttermilk. I want to point out that the video does not match the actual instructions; and had I not gotten distracted, I would have realized that before I put all the berries in the batter. All the berries ended up concentrated in the center. Still delicious, nonetheless, and I will be making this often.

staysnatched

Friday 28th of May 2021

The video does match, but it sounds like you missed it. I'm glad you enjoyed the recipe.