The best way to combine two of the tastiest summer ingredients, corn, and blueberries, is into a baked treat! I am a sucker for freshly baked cornbread, so I decided to add some super ripe and sweet blueberries into the batter. To take it to the next level, I baked the cornbread in a steaming hot cast iron skillet with sizzling hot butter on the bottom to prevent sticking.
There is something so comforting and rustic about baking bread in a skillet versus glass pan or metal muffin tin. Don’t forget about those crunchy golden brown edges you get from preheating the cast iron pan in the oven before you add in the batter, yum! This cast iron skillet cornbread with blueberries recipe is guaranteed to be a hit with family and friends!
Cornbread is a fast and simple “quick bread” that doesn’t require yeast but instead it uses baking powder, baking soda and eggs as its leavening agent. Using corn meal, flour, milk, eggs, butter and leavening agents as the base then you can then add any extra ingredients that you like.
I went for blueberries because I love the fresh sweet flavors it adds and contrast of color too. You can also go savory and add some cheese, bacon, jalapeños, really anything you like!
I’m not shy about slathering each slice with softened butter and some honey. I served this blueberry cornbread side dish with my Memphis-style barbecue pork ribs and All-American potato salad, needless to say, we were extremely stuffed and happy!
I just recently started my journey into learning how to cook with a cast iron pan. I have 3 sizes of Lodge cast iron pans that I purchased to serve different uses (5, 8 and 12 inch – I call them: baby, little sister, and BIG momma). They are affordable at $10-30 depending on the size and quite versatile. These skillets can be used for cooking savory dishes, desserts, baking, grilling and frying, whoo hoo!
The great thing about cast iron pans is that they last forever, I’m sure in many families some have been passed down from grandmas to younger generations! You just have to make sure you clean and store them properly, because they can rust if water is left in the pan after cleaning. I can’t wait to make more recipes with my cast iron pans like pies, fried chicken or even mac and cheese!
- 1¼ cups coarsely ground corn meal
- ¾ cup all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ⅓ cup whipping cream
- 1 cup whole milk
- 2 eggs, lightly beaten
- 1 cup blueberries
- 8 tablespoons unsalted butter, melted
- Preheat the oven to 425°F. Place an 8-inch cast iron skillet on top of a sheet pan inside the preheated oven to heat while you make the batter.
- In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the whipping cream, milk, and eggs until just combined. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on. Reserve about 15 blueberries to press into the top of the cornbread just before baking. Fold the remaining blueberries into the batter, and then add the reserved blueberries to the surface of the mixture.
- Carefully remove the hot skillet from the oven. Reduce oven temperature to 375°F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven on top of the sheet pan.
- Bake until the surface is golden brown, and the center is firm and a cake tester or toothpick inserted into the center comes out clean, about 30 minutes. Allow to cool for 10 to 15 minutes and serve.