Easy Skillet Blueberry Cornbread
Jul 06, 2020 Written by Tiffany Bohlin

This easy blueberry cornbread is perfect for breakfast or a sweet treat any time of day.

PREP TIME: 15 minutes
COOK TIME: 30 minutes
TOTAL TIME: 45 minutes


1 cup corn meal
1 cup all-purpose flour
1 tsp kosher salt
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1 XL Egg beaten
1 1/4 cups whole milk
1/4 cup honey
1 cup fresh or frozen blueberries
1/2 cup butter, melted


  • Preheat oven to 425° F
  • Place an 8-inch cast iron skillet on the middle rack of oven to heat while you make the batter.
  • In a large bowl mix together all dry ingredients (excluding blueberries).
  • Fold in the egg, milk and honey.
  • Mix in the melted butter reserving a small amount to use to butter the skillet.
  • Carefully remove the skillet from the oven and reduce heat to 375° F.
  • Coat bottom and sides of skillet with reserved butter.
  • Pour 1/2 batter into skillet and add 1/2 cup of the blueberries evenly distributing them to coat the top of the batter. Pour remaining batter on top and remaining blueberries on top evenly distributing them.
  • Place skillet back in the oven on top of the sheet pan.
  • Bake 30 minutes or until top is golden brown
  • Allow to cool for 10 minutes before cutting.

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