Mini Blueberry Cornbread
Golden and fluffy, this 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!
Servings: 4 servings
- 1 stick unsalted butter softened
- 2 tbs honey
- Pinch of salt or to taste, optional
- 1 ½ cups cornmeal
- 1 cup all-purpose flour
- 2 tbs granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon fine grain salt
- 2 cup buttermilk (full fat if you can find it)
- 2 large eggs
- 2 tbs honey
- 6 tablespoon unsalted butter to be divided in the recipe
- 1 pint blueberries
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 425° 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. Don’t overmix. A few small lumps are fine. Fold the blueberries into the batter, reserving ¼ 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 425° 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.
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