Skillet Cornbread with Blueberries

Skillet Cornbread with Blueberries | jessicagavin.comThe 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!

Serving Up Blueberry Cornbread |

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 barbeque 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!

TIP: How do I properly clean and store my cast iron pans? The pans from Lodge come “seasoned”, meaning when they make the pans they have vegetable oil baked onto the iron at a high temperature. Seasoning creates the natural, easy-release properties. The more you cook, the better it gets. You should always hand wash the pan with a soft sponge and mild soap, then dry immediately—even before first use. After drying, rub the pan with a light coat of vegetable oil after every wash, enough to restore the sheen without being too sticky. This helps keep the iron seasoned and protected from moisture and rust. If rust does occur, just scour the rust, rinse, dry and rub with vegetable oil. According to Lodge, because you create, maintain, and even repair the seasoning, your cookware could last 100 years or more!
Skillet Cornbread with Blueberries
Serves: 8-inch skillet, 4 to 6 servings
The perfect golden brown cast iron skillet cornbread with luscious blueberries. The tender cornbread with crisp edges will crumble and melt in your mouth!
  • 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
  1. Preheat the oven to 425°F. Place an 8-inch cast iron skillet on top of a sheet pan inside the pre-heated oven to heat while you make the batter.
  2. 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, then add the reserved blueberries to the surface of the batter.
  3. 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.
  4. 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.


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: