A delicious spin on the traditional Southern Cornbread

By: Brandi Crawford

This Blueberry Cornbread is a spin on the traditional Southern version. It’s made with cornmeal, sweetened to perfection, and baked in a cast iron skillet for crispy edges.

a slice of baked blueberry cornbread on a plate topped with melted butter

How it Tastes

It has a slightly sweet taste and a moist texture, thanks to the addition of blueberries. The cornmeal provides a slightly grainy texture and a nutty flavor, while the blueberries add a burst of fruity flavor and sweetness.

cornmeal, sugar, and baking powder in separate bowls

Fresh or Frozen Blueberries

You can use either fresh or frozen blueberries for this dish. Fresh blueberries are ideal when they are in season and readily available, as they have a more intense flavor and firmer texture than frozen blueberries.

If fresh blueberries are not available or out of season, frozen blueberries can be used instead. Be sure to thaw the frozen blueberries before adding them to the batter to prevent them from releasing too much moisture and turning the cornbread batter blue.

Whether you use fresh or frozen blueberries, be sure to gently fold them into the batter just before pouring it into the baking dish to avoid breaking them apart and discoloring the batter.

fresh blueberries, eggs, melted butter, and buttermilk in separate bowls

How to Make Blueberry Cornbread

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

Pour melted butter throughout the cast iron skillet pan.
Add yellow cornmeal, flour, baking powder, salt, and sugar to a mixing bowl. Stir to combine.
Next add in eggs, remaining butter, and buttermilk. Stir to combine. Fold in blueberries.
Pour the mixture into the cast iron skillet.
Bake.

cornbread batter in a glass bowl with blueberries

Baking Temperature

The cornbread should be baked in the oven at 400 degrees.

Do You Add Sugar?

This is totally up to you. The use of sugar in cornbread is a common debate, especially for traditional recipes. This is meant to be a sweet version with blueberries, so I recommend using the amount that is suggested in the recipe. Feel free to do as you wish.

Can You Use Jiffy Mix?

Sure, follow the instructions on the package and fold in the blueberries prior to baking.

cornbread batter in a cast iron skillet with blueberries

How to Store it/Can You Make it Ahead

Cornbread is best served hot and fresh, but can be made up to 8 hours ahead of time (with the same fresh taste). I store leftover cornbread in the refrigerator (tightly sealed) for up to a week.