Description

A deliciously moist and golden blueberry cornbread featuring sweet bursts of fresh blueberries baked in a cast-iron skillet. Perfect for enjoying as a comforting snack or alongside your favorite meals, this recipe combines cornmeal and all-purpose flour with a touch of brown sugar, sour cream, and butter for rich flavor and tender texture.

Ingredients

Scale

Dry Ingredients

1 1/4 cups fine-ground cornmeal
1 cup all-purpose flour
1/2 cup packed light brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 tablespoon granulated sugar (optional, for topping)

Wet Ingredients

1 tablespoon vegetable oil or melted butter (for greasing skillet)
2 large eggs
1/2 cup (1 stick) butter, melted and cooled
1/2 cup sour cream
1/2 cup whole milk

Fruits

2 cups blueberries, divided

Instructions

Preheat and prepare skillet: Preheat a grill to 400°F and create an indirect heat zone by banking coals to one side or turning off burners on one side if using a gas grill. Alternatively, preheat your oven to 400°F. Grease a 10-inch cast-iron skillet with the vegetable oil or melted butter to prevent sticking.
Combine dry ingredients: In a medium bowl, whisk together the cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, and kosher salt until evenly blended, ensuring no clumps remain.
Mix wet ingredients: In a large bowl, whisk the eggs until fully combined. Then add the melted and cooled butter, sour cream, and whole milk, whisking until smooth and homogeneous.
Fold dry into wet: Using a rubber spatula, gently fold the dry ingredient mixture into the wet mixture until there are no visible streaks of flour or cornmeal, being careful not to overmix to keep the batter tender.
Layer batter and blueberries: Pour half of the batter into the prepared cast-iron skillet. Sprinkle 1 cup of the blueberries evenly over the batter. Pour the remaining batter on top and then sprinkle with the remaining 1 cup of blueberries. If desired, sprinkle 1 tablespoon of granulated sugar over the top for a sweet, crunchy crust.
Bake the cornbread: Place the cast-iron skillet on the grill over indirect heat and cover the grill to maintain temperature. Bake for 25 to 30 minutes, ensuring the grill temperature stays steady around 400°F. The cornbread is done when it turns golden brown, is firm to the touch, and a toothpick or tester inserted into the center comes out with just a few moist crumbs attached. Alternatively, place the skillet in the center of the preheated oven and bake for the same amount of time.
Cool and serve: Remove the skillet from the grill or oven and let the blueberry cornbread cool for at least 15 minutes to set before slicing and serving. This resting time helps it hold together better and enhances the flavors.

Notes

If fresh blueberries are not available, frozen blueberries can be used but do not thaw before adding to the batter to prevent discoloring the dough.
The recipe can be baked in an oven if a grill is not accessible; ensure even heat by placing on the middle rack.
For a dairy-free alternative, substitute sour cream and whole milk with plant-based options like coconut yogurt and almond milk.
Do not overmix the batter to avoid tough cornbread; fold ingredients gently until just combined.
Cast-iron skillet is recommended for best heat distribution and texture but a similar oven-safe skillet or baking pan can be used.

Prep Time: 15 minutes
Cook Time: 25 to 30 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: blueberry cornbread, cornbread recipe, baked blueberry bread, cast iron cornbread, sweet cornbread, summer berries