Sweet blueberries and savory corn are the perfect combination in this easy skillet cornbread that's perfect for breakfast, lunch, or dinner.

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
10
Yield:
1 9-inch skillet bread
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour vegetable oil into a 9-inch cast iron skillet and place skillet in the center of the oven. Preheat oven to 400 degrees F (200 degrees C).

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  • While the oven is preheating, place corn in a microwave-safe bowl. Cover and microwave on high for 2 1/2 minutes, stirring halfway through. Place corn in a colander to drain any excess liquid, then transfer to a medium bowl. Add blueberries and 2 tablespoons flour and toss to combine; set aside.

  • Combine cornmeal, 1 cup flour, sugar, baking powder, and salt in a large bowl.

  • Whisk buttermilk, melted butter, and eggs together in a small bowl. Pour into the cornmeal-flour mixture and mix to combine. Gently fold in the reserved blueberry-corn mixture.

  • Remove skillet from the oven and brush the oil onto the bottom and sides until coated. Pour batter into the hot skillet and level the top with a spatula.

  • Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Serve warm.

Cook's Note:

You can use frozen blueberries in place of fresh, if preferred.

Nutrition Facts

305 calories; protein 5.1g; carbohydrates 38.7g; fat 14.8g; cholesterol 62.5mg; sodium 371.7mg. Full Nutrition
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Reviews (1)

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Most helpful positive review

Rating: 5 stars
02/06/2020
2.5.20 First, I used my Le Creuset skillet instead of a cast iron skillet. The texture and flavor is classic cornbread, REALLY good cornbread. But whoa, when you bite into one of those blueberries and it pops in your mouth, you know this was a combo made in heaven. That oil sitting in the skillet inside a 400ºF oven made the house smell like I’d been deep frying, even with the exhaust fan running full power, didn’t like that. I’d like to say I’ll skip that step the next time, but that smokin’ hot skillet just sizzles when you pour in the batter, gives you perfect cornbread crust, with absolutely no sticking. I really think it’s an important step to this recipe’s success, so would recommend that you don’t skip it. Have tried cranberries before, but never blueberries in cornbread (this was better), and we really enjoyed it. Thanks for sharing your recipe, it’s definitely a keeper. Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/05/2020
2.5.20 First, I used my Le Creuset skillet instead of a cast iron skillet. The texture and flavor is classic cornbread, REALLY good cornbread. But whoa, when you bite into one of those blueberries and it pops in your mouth, you know this was a combo made in heaven. That oil sitting in the skillet inside a 400ºF oven made the house smell like I’d been deep frying, even with the exhaust fan running full power, didn’t like that. I’d like to say I’ll skip that step the next time, but that smokin’ hot skillet just sizzles when you pour in the batter, gives you perfect cornbread crust, with absolutely no sticking. I really think it’s an important step to this recipe’s success, so would recommend that you don’t skip it. Have tried cranberries before, but never blueberries in cornbread (this was better), and we really enjoyed it. Thanks for sharing your recipe, it’s definitely a keeper. Read More
Rating: 5 stars
10/28/2020
Hands-down best skillet cornbread recipe! I substituted 1/2-cup of the cornmeal with Polenta which added to the crustiness of the bottom and made it less dessert-like or "cakey". I used fresh corn from the cob along with frozen jumbo blueberries. Rather than putting the pan in the oven as it was preheating, I put the skillet in the oven for 10-min once it reached 400 so there was no smoke. This recipe was printed and put into my favorite recipe book - thank you for sharing! Read More