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!
Servings 16 slices
Calories 148kcal
Equipment
Ingredients
- 2 cups yellow cornmeal
- 6 tablespoons all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sweetener or sugar Optional. Omit if you don't like sweetened cornbread.
- 1/4 cup unsalted butter 1/2 stick, melted, measured solid.
- 2 large eggs
- 1 1/2 cups buttermilk
- 1 cup fresh blueberries
- 2 tablespoons unsalted butter Used to grease the skillet/pan.
Instructions
- Preheat oven to 400 degrees.
- Add the cornmeal, flour, baking powder, sweetener (or sugar), and salt to a mixing bowl. Stir to combine.
- Next, add in the eggs, 1/4 cup melted butter, 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).
- Place a 10 inch cast iron skillet on medium heat. Add 2 tablespoons of butter. Allow it to melt and then grease the entire skillet including the edges.You can use any baking dish or skillet you wish that is oven safe.
- While the skillet is hot, pour the mixture into the cast iron skillet.
- 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 8x8 pan using the melted butter and add the batter.
- 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.
Nutrition
Serving: 1slice | Calories: 148kcal | Carbohydrates: 15g | Protein: 3g | Fat: 7g