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But First We Brunch ยป Recipes ยป Breads and muffins

Mini Blueberry Cornbread

Published: Oct 29, 2021 ยท Modified: May 5, 2023 by Cynthia Christensen ยท This post may contain affiliate links ยท Leave a Comment

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5 from 2 votes
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Two mini cast iron skillets containing blueberry cornbread.
Two mini cast iron skillets containing blueberry cornbread.
Pinterest image of two mini cast iron skillets containing blueberry cornbread.

Golden and fluffy, this Mini Blueberry Cornbread has a crunchy delicious crust that comes from baking it in a hot cast iron pan. It's filled with plump, juicy blueberries for a surprisingly sweet and tart bite. Served with honey butter, it's the perfect addition to your breakfast or brunch table!

Cast iron skillet with blueberry cornbread and a scoop of honey butter.

Save This Recipe! ๐Ÿ’Œ

I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!

I hate to start this Mini Blueberry Cornbread recipe with controversy, but cornbread is a very passionate and divisive food. The differences between Northern and Southern cornbread is just the tip of the iceberg. I'm wading into even deeper waters - whether or not sugar belongs in cornbread. Read this article on Serious Eats for the lowdown, with which I disagree wholeheartedly. Because Olga Mae said so.

Olga mae, as many of you recall, was my Grandmother from Mississippi. For the most part, people tend to cook things the way their parents, or their grandparents cooked them. Olga Mae liked her cornbread sweet, all the better to eat crumbled up in a bowl of buttermilk, cereal-style. and, trust me, you didn't argue with Olga Mae.

In this recipe, I took my traditional cornbread recipe, handed down by Olga Mae, and added blueberries to it. as an unexpected breakfast treat! Schmeared with honey butter and drizzled with a little maple syrup, this just might be more popular than pancakes on the breakfast table!

Jump to:
  • Ingredients
  • Instructions
  • Equipment: mini cast iron skillets
  • Can I make this in one large pan?
  • ๐Ÿ“– Recipe
  • ๐Ÿ’ฌ Comments

Ingredients

  • Cornmeal You can use either yellow or white. I prefer yellow because the color just screams cornbread to me, but they are really interchangeable. Also, white cornmeal tends to be a finer grind, and I enjoy the more rustic texture that yellow cornmeal gives my cornbread.
  • All-purpose flour This keeps the cornbread from baking up too crumbly. I don't want a cake-like texture, but I don't want it too gritty either. This is the perfect ratio.
  • Sugar and honey I use granulated sugar and honey because they each bring a different kind of sweetness that I think compliments the blueberries.
  • Buttermilk This has so many roles in this cornbread! Buttermilk adds a tangy flavor to the cornbread, but by reacting to the baking soda, it also brings a level of tenderness and fluffiness that you wouldn't have if you just used milk.
  • Blueberries When I first tested this recipe, I used fresh blueberries. They were in season and plentiful! If you can't find fresh blueberries, you can use frozen blueberries, but do not thaw first or they may change the color and texture of the batter. If using frozen berries, the cornbread may need to baked a few extra minutes, so remember to check for doneness with a skewer or cake tester.

Do you loooove blueberries? Try my new Glazed Blueberry Biscuits. Fluffy clouds of biscuit hugging juicy blueberries and drizzled with a creamy lemon glaze, oh yes!

Instructions

  • Make the honey butter So, so complicated. Mix honey and a pinch of salt into softened butter. Exhausting.
  • Heat the pans One of my favorite parts of cornbread is the crusty outside. This is achieved with the bit of sweetness that we've added with the sugar and the honey, and with a hot mini cast iron skillet. You just place your skillets into the oven and proceed with making the cornbread batter. We'll come back to them.
  • Dry ingredients Mix the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.
  • Wet ingredients Whisk together the buttermilk, eggs, honey, and 4 tablespoons of melted butter, then add the wet ingredients to the dry ingredients, mixing until just combined. Add all but ยผ cup of the blueberries and fold in.
  • Pour into pans Remove your hot pans from the oven and divide the remaining 2 tablespoons of butter between them. Evenly divide the batter between the pans, and add the remaining blueberries on top.
  • Bake Place in the oven for 20-25 minutes, or until a skewer or cake tester inserted in the center comes out clean. Allow to cool just a little before schmearing with honey butter, drizzling with maple syrup, and devouring!

Equipment: mini cast iron skillets

Let me tell you about the joy of a mini cast iron skillet. I have 6 of them and I use them for everything. They are not only cute as heck, they cook foods quickly and evenly. They require, actually prefer, minimal cleaning and last forever.

I enjoy using my pans to make Tater Tot Breakfast Poutine and Mini Fruit Crisps, and now these Mini Blueberry Cornbreads!

Can I make this in one large pan?

Yes! If you don't have mini cast iron skillets, or you want to bake this family style, you can bake your cornbread in a 10 inch cast iron skillet or a square baking pan. It may take 5-8 minutes longer, but check for doneness at 25 minutes and keep checking until a skewer or cake tester inserted in the center comes out clean.

Can I make this cornbread with other fruit?

Absolutely! This would be delicious with other fruits such as peaches and other stone fruits, cranberries, and blackberries, but I would avoid more watery fruits, such as strawberries or raspberries.

Looking for more cornbread recipes?

  • Strawberry-Peach Cornbread Buckle
  • Skillet Cornbread
  • Jalapeรฑo, Corn & Bacon Muffins

๐Ÿ“– Recipe

Cast iron skillet with blueberry cornbread and a scoop of honey butter.

Mini Blueberry Cornbread

Golden and fluffy, this Mini Blueberry Cornbread has a crunchy delicious crust, that comes from baking it in a hot cast iron pan and it's filled with plump, juicy blueberries for a surprising sweet bite. Served with honey butter, it's the perfect addition to your breakfast or brunch table!
5 from 2 votes
Author: Cynthia Christensen
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Breakfast, Brunch
Cuisine American
Servings 4 servings
Calories 558 kcal

Equipment

  • Mini cast iron skillet
Prevent your screen from going dark

Ingredients
 

Honey Butter

  • 1 stick (113 g) unsalted butter softened
  • 2 tbs (42 g) honey
  • Pinch of salt or to taste, optional

Cornbread

  • 1 cup (159 g) cornmeal
  • 1 cup (125 g) all-purpose flour
  • 2 tbs (24 g) granulated sugar
  • 1 tablespoon baking powder
  • ยผ teaspoon baking soda
  • 1 teaspoon fine grain salt
  • 1 cup (240 g) buttermilk (full fat if you can find it)
  • 2 large eggs
  • 2 tbs honey
  • 6 tablespoon (84 g) unsalted butter to be divided in the recipe
  • 1 pint blueberries

Instructions

Make the honey butter

  • Using a silicone spatula, mix the honey into the softened butter. Add a pinch of salt, if desired, and taste. If you want it a bit saltier, add in a teensy pinch at a time. Set aside until time to schmear.

Make the cornbread

  • Preheat oven to 425ยฐ and put four 6 inch cast iron skillets on a sheet tray on the middle rack of your the oven.
  • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking, soda, and salt.
  • In a large glass measuring cup, or medium bowl, whisk together buttermilk, eggs, honey, and 4 tablespoons of the melted butter.
  • Add wet ingredients to the dry ingredients and stir using a silicone spatula until just combined. Donโ€™t overmix. A few small lumps are fine. Fold the blueberries into the batter, reserving ยผ cup for the tops of your cornbread.
  • Remove skillets from oven and divide the remaining 2 tablespoons of butter between them. Pour the batter into the hot skillets. Add reserved blueberries to the tops and press in lightly.
  • Bake at 425ยฐ for 25-30 minutes or until golden brown on the edges and a toothpick or knife inserted in the center comes out clean. Spread about 1 tablespoon of the honey butter over the top of the cornbread while still hot from the oven
  • Resist your baser instincts and wait 5-10 minutes before schmearing with honey butter, drizzling with maple syrup, and eating.

Save This Recipe! ๐Ÿ’Œ

I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!

Notes

You can use frozen blueberries, but do not thaw first. If using frozen berries, the cornbread may need to baked a few extra minutes.
Other fruits such as peaches and other stone fruits, cranberries, and blackberries can be used, but I would avoid more watery fruits, such as strawberries or raspberries.
This recipe can be baked in a 10 inch cast iron skillet.
Store leftover cornbread, covered, at room temperature for up to 2 days.
Calories: 558kcal | Carbohydrates: 115g | Protein: 17g | Fat: 50g | Saturated Fat: 29g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 201mg | Sodium: 1136mg | Potassium: 532mg | Fiber: 9g | Sugar: 42g | Vitamin A: 1611IU | Vitamin C: 12mg | Calcium: 355mg | Iron: 4mg

The nutritional and caloric information shown is an estimate provided by an online nutrition calculator. It does not assert or suggest that readers should or should not count calories, and should not be considered a substitute for a professional nutritionistโ€™s or doctorโ€™s counseling.

Tried this recipe?I would love for you to leave a comment!

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Picture of the author with a banner, stating welcome to my blog I am Cynthia.

In our house we get up with the sun, and most of us don't stop working until late in the night, so breakfast and brunch are our family meals. So join me at the kitchen counter, where I cook up delicious food for my busy family, starting first thing in the morning!

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