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If you’re a cornbread lover, you’re going to adore my blueberry cornbread! If you’re a regular reader, you know I’m crazy for great cornbread recipes. We make it at our home one or twice a week! This delicious offering is moist, tender, and loaded with fresh blueberries. It features a unique flavor combination of sweet, fresh blueberries paired with the buttery, savory cornbread, creating a new version of cornbread that you’ll want to make over and over again.
This versatile side dish can be served on the side for barbecues, as a decadent breakfast option, or as a charming addition to about a million meals. I’ll talk more about that below! With a prep time of just 10 minutes and a cook time of 28 minutes, this recipe is perfect for busy folks and families. You can whip it up in a snap and have a delicious homemade treat without spending too much time in the kitchen.
This recipe is a standout because of the combination of the rich, buttery goodness of cornbread with the bright, juicy flavor of fresh blueberries. This unique flavor pairing is not commonly found in traditional cornbread recipes, making this yummy recipe a refreshing change!
If you adore cornbread as much as I do, I hope you’ll try my jalapeño cornbread, authentic Southern cornbread, my upgraded and transformed Jiffy cornbread recipe, or my honey butter cornbread next!
BEFORE YOU START
→Bacon Fat: Please tell me you’re saving your bacon fat after cooking it. If you aren’t doing so, let me tell you, it’s very easy to do. After you cook your bacon, allow the skillet to cool enough to handle. Pour the fat into a small dish. Ideally, you would strain it as you transfer it to the dish, but it’s not absolutely necessary.
Place the dish in the fridge. When it solidifies, use a rubber spatula to scoop it into a resealable freezer bag. Label and date the bag with indelible ink. You can continue to add to the bag as you cook more bacon. Then you have a flavor bomb to add to all sorts of things like baked beans, soups, stews, or as an anti-stick agent for cornbread! And remember, it’s all FREE!
→Room Temperature: Bringing the eggs, butter, and sour cream to room temperature will create a more cohesive and well-mixed batter, resulting in a lighter and fluffier cornbread. Gotta love fluffy!
→My Favorite Pan: I use a 10-inch cast iron skillet for this recipe. Don’t use your standard 12-inch skillet because the cornbread will be too thin. Here’s the skillet I use. If you don’t already have this size in your collection, remember it’s a once-in-a-lifetime investment, and you’ll use it for plenty of recipes. You can, alternatively, use a 9×9 square baking dish instead of a cast-iron skillet.
→May Need To Tent: Check the skillet at the 20-minute mark. If the top is already pretty brown, loosely tent the top of the skillet with foil. This will prevent the top from browning too much while the center finishes cooking.
→Cool It! Let the pan cool on a wire cooling rack for 15 minutes before serving.
BLUEBERRY CORNBREAD RECIPE INGREDIENTS
- Flour: I use Gold Medal all-purpose flour, a moderate-protein all-purpose flour. It has a protein content of approximately 10.5%. This level of protein makes it versatile for a variety of baking jobs and perfect for our cornbread.
- Corn Meal: I use regular, not self-rising, cornmeal.
- Sour Cream: Use full-fat sour cream for the best results.
- Butter: This is created using salted butter. If you use unsalted butter, add ¼ teaspoon salt to the cornbread batter.
- Eggs: I use large eggs that are at room temperature.
- Blueberries: Fresh blueberries need to be washed and then dried. I lay the washed berries out on clean kitchen towels to remove excess moisture. If you use frozen blueberries instead of fresh ones, add them to the batter while they are still frozen. Reduce the milk by 2 tablespoons, as the frozen blueberries will release more moisture while being baked than fresh ones do.
STORING + FREEZING + MAKE-AHEAD
- How To Store: Store thoroughly cooled leftovers in an airtight container at room temperature for up to 2 days. For longer storage, place in the refrigerator.
- Can I Freeze This? Yes, you certainly can. Store entirely cooled cornbread in an airtight resealable plastic bag or other airtight container. Use within 6 months. Thaw overnight in the refrigerator.
- Make-Ahead: If I want to make this ahead of serving, I complete the recipe and store it on the counter or in the refrigerator.
- Food Safety: If you’d like more info on food safety, check out this link.
SERVING RECOMMENDATIONS
Oh, this goes with so many things! The obvious is all grilled food like my grilled boneless pork chops, grilled chicken kebabs, grilled flank steak, shish kabob, grilled beer brats, etc! However, I serve it most often as a side dish for chicken and dumplings, smothered chicken, Mississippi pot roast, Swiss steak, cabbage roll skillet, turkey meatloaf, traditional meatloaf, chicken a la king, beef stew, and chicken stew. The list is virtually endless.
Try spreading my whipped honey over this and you’ll be a step closer to heaven with every bite.
HOW TO MAKE BLUEBERRY CORNBREAD
HOW TO MAKE BLUEBERRY CORNBREAD MUFFINS
- Prepare the Recipe: Follow the recipe card directions up to the point where you pour the batter into the skillet.
- Pan Prep: Line a standard muffin tin with liners or grease with bacon grease, Crisco, or vegetable oil.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. This will allow for rising without overflowing. You should have about 12 muffins.
- Bake: Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be lightly golden.
- Cool: Allow the muffins to cool in the muffin tin or on a wire rack for about 5 minutes, then transfer them to the wire rack to cool completely.
- Enjoy: Serve warm or at room temperature. These blueberry cornbread muffins are perfect for breakfast, snacks, or as a delicious treat!
MORE CORNBREAD TO LOVE
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Blueberry Cornbread
Ingredients
- bacon fat, Crisco, or vegetable oil
- 1 3/4 cups all-purpose flour
- 1 1/4 cups yellow cornmeal not self-rising
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup sour cream
- 2/3 cup granulated sugar
- 1/2 cup milk
- 8 tablespoons salted butter melted and cooled slightly *see note
- 2 large eggs
- 1 3/4 cups fresh blueberries divided *see note for using frozen
Instructions
- Preheat the oven to 375ºF (190ºC). Grease a 10-inch cast iron skillet with bacon fat, Crisco, or vegetable oil.
- In a small mixing bowl, whisk together the flour (1 3/4 cups), cornmeal (1 1/4 cups), baking powder (1 1/2 teaspoons), baking soda (1 teaspoon), and salt (3/4 teaspoon).
- In a medium mixing bowl, whisk together the sour cream (1 cup), sugar (2/3 cup), milk (1/2 cup), butter (8 tablespoons), and eggs (2) until well combined. Add the dry ingredients to the wet ingredients and mix until almost combined. Add 1 1/4 cup blueberries and gently fold in. Do not overmix.
- Evenly spread the batter into the skillet and dot the top with the leftover blueberries.
- Bake for about 28-32 minutes until the top is golden brown and a toothpick comes out with a few moist crumbs.
- Let cool in the pan on a wire cooling rack for 15 minutes before serving.
Notes
- If you use unsalted butter, add 1/4 teaspoon salt to the cornbread.
- If you use frozen blueberries instead of fresh, put them in while frozen. Do not thaw. Reduce the milk by 2 tablespoons, as the frozen blueberries will release more moisture while being baked than fresh.
Nutrition
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