Mini Blueberry Cornbread

Golden and fluffy, this Blueberry Cornbread has a crunchy delicious crust, that comes from baking it in a hot cast iron pan. It’s filled with plump, juicy blueberries for a surprisingly sweet and tart bite. Served with honey butter, it’s the perfect addition to your breakfast or brunch table!

Cast iron skillet with blueberry cornbread and a scoop of honey butter.

Southern Cornbread

I hate to start this post with controversy, but cornbread is a very passionate and divisive food. The differences between Northern and Southern cornbread is just the tip of the iceberg. I’m wading into even deeper waters – whether or not sugar belongs in cornbread. Read this article on Serious Eats for the lowdown, with which I disagree wholeheartedly. Because Olga Mae said so.

Olga mae, as many of you recall, was my Grandmother from Mississippi. For the most part, people tend to cook things the way their parents, or their grandparents cooked them. Olga Mae liked her cornbread sweet, all the better to eat crumbled up in a bowl of buttermilk, cereal-style. and, trust me, you didn’t argue with Olga Mae.

In this recipe, I took my traditional cornbread recipe, handed down by Olga Mae, and added blueberries to it. as an unexpected breakfast treat! Schmeared with honey butter and drizzled with a little maple syrup, this just might be more popular than pancakes on the breakfast table!

Ingredients in Mini Blueberry Cornbread

  • Cornmeal You can use either yellow or white. I prefer yellow because the color just screams cornbread to me, but they are really interchangeable. Also, white cornmeal tends to be a finer grind, and I enjoy the more rustic texture that yellow cornmeal gives my cornbread.
  • All-purpose flour This keeps the cornbread from baking up too crumbly. I use about 2/3 the amount of flour as cornmeal. I don’t want a cake-like texture, but I don’t want it too gritty either. This is the perfect ratio.
  • Sugar and honey I use granulated sugar and honey because they each bring a different kind of sweetness that I think compliments the blueberries.
  • Buttermilk This has so many roles in this cornbread! Buttermilk adds a tangy flavor to the cornbread, but by reacting to the baking soda, it also brings a level of tenderness and fluffiness that you wouldn’t have if you just used milk.
  • Blueberries When I first tested this recipe, I used fresh blueberries. They were in season and plentiful! If you can’t find fresh blueberries, you can use frozen blueberries, but do not thaw first or they may change the color and texture of the batter. If using frozen berries, the cornbread may need to baked a few extra minutes, so remember to check for doneness with a skewer or cake tester.

Making Mini Blueberry Cornbread

  • Make the honey butter So, so complicated. Mix honey and a pinch of salt into softened butter. Exhausting.
  • Heat the pans One of my favorite parts of cornbread is the crusty outside. This is achieved with the bit of sweetness that we’ve added with the sugar and the honey, and with a hot mini cast iron skillet. You just place your skillets into the oven and proceed with making the cornbread batter. We’ll come back to them.
  • Dry ingredients Mix the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.
  • Wet ingredients Whisk together the buttermilk, eggs, honey, and 4 tablespoons of melted butter, then add the wet ingredients to the dry ingredients, mixing until just combined. Add all but 1/4 cup of the blueberries and fold in.
  • Pour into pans Remove your hot pans from the oven and divide the remaining 2 tablespoons of butter between them. Evenly divide the batter between the pans, and add the remaining blueberries on top.
  • Bake Place in the oven for 20-25 minutes, or until a skewer or cake tester inserted in the center comes out clean. Allow to cool just a little before schmearing with honey butter, drizzling with maple syrup, and devouring!

Can I make this in one large pan?

Yes! If you don’t have mini cast iron skillets, or you want to bake this family style, you can bake your cornbread in a 10 inch cast iron skillet or a square baking pan. It may take 5-8 minutes longer, but check for doneness at 25 minutes and keep checking until a skewer or cake tester inserted in the center comes out clean.

Can I make this cornbread with other fruit?

Absolutely! This would be delicious with other fruits such as peaches and other stone fruits, cranberries, and blackberries, but I would avoid more watery fruits, such as strawberries or raspberries.

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Cast iron skillet with blueberry cornbread and a scoop of honey butter.

Mini Blueberry Cornbread

Golden and fluffy, this Blueberry Cornbread has a crunchy delicious crust, that comes from baking it in a hot cast iron pan and it's filled with plump, juicy blueberries for a surprising sweet bite. Served with honey butter, it's the perfect addition to your breakfast or brunch table!
No ratings yet
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Breakfast, Brunch
Cuisine American
Servings 4 servings

Ingredients
 

Honey Butter

  • 1 stick unsalted butter softened
  • 2 tbs honey
  • Pinch of salt or to taste, optional

Cornbread

  • 1 1/2 cups cornmeal 192g
  • 1 cup all-purpose flour 130g
  • 2 tbs granulated sugar
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp fine grain salt
  • 2 cup buttermilk 480 grams (full fat if you can find it)
  • 2 large eggs
  • 2 tbs honey
  • 6 tbsp unsalted butter 85g, to be divided in the recipe
  • 1 pint blueberries

Instructions

Make the honey butter

  • Using a silicone spatula, mix the honey into the softened butter. Add a pinch of salt, if desired, and taste. If you want it a bit saltier, add in a teensy pinch at a time. Set aside until time to schmear.

Make the cornbread

  • Preheat oven to 425° and put four 6 inch cast iron skillets on a sheet tray on the middle rack of your the oven.
  • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking, soda, and salt.
  • In a large glass measuring cup, or medium bowl, whisk together buttermilk, eggs, honey, and 4 tablespoons of the melted butter.
  • Add wet ingredients to the dry ingredients and stir using a silicone spatula until just combined. Don’t overmix. A few small lumps are fine. Fold the blueberries into the batter, reserving 1/4 cup for the tops of your cornbread.
  • Remove skillets from oven and divide the remaining 2 tablespoons of butter between them. Pour the batter into the hot skillets. Add reserved blueberries to the tops and press in lightly.
  • Bake at 425° for 25-30 minutes or until golden brown on the edges and a toothpick or knife inserted in the center comes out clean. Spread about 1 tablespoon of the honey butter over the top of the cornbread while still hot from the oven
  • Resist your baser instincts and wait 5-10 minutes before schmearing with honey butter, drizzling with maple syrup, and eating.

Notes

You can use frozen blueberries, but do not thaw first. If using frozen berries, the cornbread may need to baked a few extra minutes.
Other fruits such as peaches and other stone fruits, cranberries, and blackberries can be used, but I would avoid more watery fruits, such as strawberries or raspberries.
This recipe can be baked in a 10 inch cast iron skillet.
Store leftover cornbread, covered, at room temperature for up to 2 days.

The nutritional and caloric information shown is an estimate provided by an online nutrition calculator. It does not assert or suggest that readers should or should not count calories, and should not be considered a substitute for a professional nutritionist’s or doctor’s counseling.

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