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Blueberry Cornbread in a Skillet

Rated as 5 out of 5 Stars

"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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50 m servings 305
Original recipe yields 10 servings (1 9-inch skillet bread)


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  1. 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).
  2. 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.
  3. Combine cornmeal, 1 cup flour, sugar, baking powder, and salt in a large bowl.
  4. 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.
  5. 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.
  6. 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

Per Serving: 305 calories; 14.8 38.7 5.1 63 372 Full nutrition

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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 blueber...