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5.0 from 9 votes

Sweet Blueberry Cornbread Skillet

Sweet Blueberry Cornbread Skillet with Cinnamon Honey Butter kissed with savory sweetness and baked to fluffy perfection. This cast iron skillet cornbread is totally delicious!

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 12 servings
Calories: 328 kcal
Course: Dessert

Ingredients

  • 1 cup fresh or frozen blueberries (I used frozen)
  • 1.5 cups all-purpose flour plus an extra TBSP for dusting
  • 1 cup yellow cornmeal (fine, not coarse)
  • 2.5 tsp baking powder
  • 1 tsp sea salt
  • 14 TBSP unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup whole or 2% milk
  • ⅓ cup honey
  • whipped cinnamon honey butter
  • ¼ cup unsalted butter, softened
  • 1 TBSP honey
  • ½ tsp cinnamon (plus extra to taste)
  • ⅛ tsp sea salt

Instructions

    Cup of Yum
  1. PREHEAT oven to 350 F + place a 9 or 10-inch cast iron skillet in the oven while it preheats.
  2. Measure out all ingredients. Seriously, do it!
  3. Combine blueberries with 1 tablespoon flour and toss to coat.
  4. Whisk together cornmeal, baking powder, salt, and remaining flour in a medium bowl.
  5. Remove 2 TBSP of butter from the stick and plop it in the cast iron skillet in your oven.
  6. Beat remaining 12 TBSP of softened butter in a clean, large bowl with an electric mixer (you can use a hand mixer or stand mixer).
  7. Next add sugar. Beat for an additional 3 minutes or so, then add your eggs one at a time, while beating. 
  8. Add milk and honey and beat on low until just combined. Mixture will look a bit grainy. Add your flour + cornmeal mixture and stir to combine.
  9. Use an oven mit to remove your skillet from the oven, tilting the pan a bit to evenly distribute the melted butter and add your batter evenly to the pan. Top with an even sprinkling of blueberries and pat them gently into the batter.
  10. Bake for approx. 35-38 minutes and test with a toothpick. When a toothpick removes clean from the center of the bread you're good to go! 
  11. While the cornbread bakes, stir together the honey butter ingredients, adding as much cinnamon as your heart desires! I suggest starting with 1/2 tsp or even a little less and then adding more to taste. I probably ended up with a full teaspoon in mine - love it so!
  12. Allow the cornbread to cool (if you can muster the self control - I totally dove in) and enjoy! 

Notes

  • Wondering why you toss the blueberries in flour? This nifty little trick keeps them from infusing purple streaks all throughout your cornbread. Pretty cool, right?!
  • Saving some for later? I like to tightly wrap portions of cooled cornbread individually and pile them into an airtight container. Grab a slice, reheat for 30 seconds or so in the microwave and spread with a little cinnamon honey butter. Delicious!
  • Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Information

Calories 328kcal (16%) Carbohydrates 45g (15%) Protein 4g (8%) Fat 15g (23%) Saturated Fat 9g (45%) Cholesterol 64mg (21%) Sodium 213mg (9%) Potassium 207mg (6%) Fiber 2g (8%) Sugar 22g (44%) Vitamin A 477IU (10%) Vitamin C 1mg (1%) Calcium 67mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 328

% Daily Value*

Calories 328kcal 16%
Carbohydrates 45g 15%
Protein 4g 8%
Fat 15g 23%
Saturated Fat 9g 45%
Cholesterol 64mg 21%
Sodium 213mg 9%
Potassium 207mg 4%
Fiber 2g 8%
Sugar 22g 44%
Vitamin A 477IU 10%
Vitamin C 1mg 1%
Calcium 67mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.