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Blueberry Cornbread with Cinnamon Honey Butter Recipe

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3.9 from 76 reviews

  • Author: Amina
  • Total Time: 30 minutes
  • Yield: 10 servings

Description

This Blueberry Cornbread recipe features a delightful combination of sweet blueberries and tender cornbread with a moist texture. Made with Greek yogurt, cornmeal, and a touch of cinnamon honey butter, it’s perfect as a breakfast treat or a side for any meal. Baking in a cast iron skillet or baking pan creates a beautifully golden crust while keeping the inside soft and flavorful.

Ingredients

Cornbread

  • 2 cups (10 oz) all-purpose flour
  • 1 cup (5 oz) yellow cornmeal
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup Greek yogurt
  • ½ cup white sugar
  • ½ cup whole milk
  • ½ cup (8 tablespoons) unsalted butter, melted and cooled
  • 2 large eggs
  • 1 can (11 oz) whole corn kernels, drained if canned
  • 1 cup blueberries (fresh or frozen, thawed and drained if frozen)

Cinnamon Honey Butter

  • ½ cup (8 tablespoons) salted butter, softened
  • 2 tablespoons honey
  • 1 teaspoon cinnamon

Instructions

  1. Preheat and Prepare Pan: Adjust an oven rack to the middle position and preheat the oven to 375°F (190°C). Grease a 10-inch cast iron skillet or a 9-inch square baking pan thoroughly to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, and salt to evenly distribute the leavening and seasoning agents.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk the Greek yogurt, white sugar, whole milk, melted and cooled unsalted butter, and eggs until the mixture is smooth and homogenous.
  4. Combine Mixtures: Gently fold the wet Greek yogurt mixture into the bowl of dry ingredients using a rubber spatula. Stir until just combined to avoid overmixing, which can make the cornbread dense.
  5. Add Corn and Blueberries: Carefully fold in the drained whole corn kernels and blueberries to the batter, ensuring even distribution without breaking the berries.
  6. Bake the Cornbread: Pour the batter into the greased skillet or baking pan, smoothing the top with a spatula. Bake in the preheated oven for about 17-20 minutes or until the cornbread turns a golden yellow and a toothpick inserted into the center comes out clean. Avoid overbaking to keep the bread moist.
  7. Cool Cornbread: Remove the baked cornbread from the oven and allow it to cool completely in the pan for the best texture and ease of cutting.
  8. Make Cinnamon Honey Butter: While the cornbread cools, combine the softened salted butter, honey, and cinnamon in a small bowl and stir until fully blended into a smooth spread.
  9. Serve: Slice the cooled cornbread and serve with the cinnamon honey butter spread on top for a flavorful finish.

Notes

  • For best blueberry flavor and texture, use fresh blueberries or thaw and drain frozen berries thoroughly.
  • Do not overmix the batter; a few lumps are okay to ensure tender cornbread.
  • If using a cast iron skillet, greasing well helps develop a crisp crust and prevents sticking.
  • This recipe can be made ahead; store cornbread in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.
  • Reheat slices gently in the microwave or toaster oven before serving with honey butter.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/blueberry-cornbread-with-cinnamon-honey-butter-recipe/