clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
This Blueberry Cornbread is a sweeter take on traditional cornbread with fresh blueberries and sweet corn kernels. It's baked in a skillet and served with whipped cinnamon honey butter.

Blueberry Cornbread

  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 pieces 1x
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian


This 30-minute recipe for homemade blueberry cornbread is a sweeter take on traditional cornbread with fresh blueberries and sweet corn kernels. It’s baked in a skillet, producing the best-texture cornbread with deliciously crispy edges! Serve with whipped cinnamon-honey butter for dessert or breakfast.


  • 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, thaw and drain if using frozen

For the cinnamon honey butter

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


  1. Adjust an oven rack to the middle position and heat the oven to 375°F. Grease a 10” cast iron skillet or a 9″ square baking pan.
  2. Whisk the flour, cornmeal, baking powder, baking soda, and salt together in a large bowl. In a medium bowl, whisk the greek yogurt, sugar, milk, melted butter, and eggs together until smooth. Gently fold the Greek yogurt mixture into the flour mixture with a rubber spatula until just combined. Do not overmix. Fold in the corn kernels and blueberries.
  3. Pour the batter into the skillet and smooth the top. Bake until cornbread is golden yellow, about 17-20 minutes. Don’t over bake – you don’t want your cornbread to be dry! Remove from the oven and cool completely.
  4. For the cinnamon honey butter, stir together all of the ingredients until fully combined. Serve with cornbread.

Keywords: blueberry cornbread, cornbread, sweet cornbread