This fluffy, buttery Blueberry Cornbread with Cinnamon Honey Butter, bursting with fresh berries, makes an excellent appetizer, breakfast, or side dish. This easy-to-make buttermilk cornbread is baked in a cast-iron skillet for crispy edges and a delicious golden crust.
If you've followed us for a while, you know how much we love cornbread! I'm excited to add this recipe to the collection and the sweet, fruity twist definitely makes this one stand out.
For more cornbread goodness, check out our southern buttermilk cornbread and sweet potato cornbread recipes next!
Table of Contents
Ingredients You Need to Make This Recipe
The detailed ingredient list with measurements is in the recipe card at the bottom of this post.
- Cornmeal. Cornmeal gives cornbread its signature crumbly texture and corn flavor. I recommend fine yellow cornmeal for the best texture.
- Flour. All-purpose flour gives the cornbread a nice, fluffy texture.
- Sugar. I love a combination of granulated and light brown sugar for subtle, rich sweetness in this cornbread.
- Buttermilk. Buttermilk gives this cornbread a tender texture and a subtle tanginess.
- Blueberries. Fresh blueberries add deliciously sweet and tart berry flavor and beautiful color.
- Butter. Unsalted butter is used in the cornbread batter and the cinnamon honey butter. Be sure to soften the butter for the honey butter.
- Honey. If possible, use raw organic honey. However, any pure honey works fine.
Variations and Substitutions
- White cornmeal can be substituted for yellow. Your cornbread will be much lighter in color.
- Feel free to use all granulated or light brown sugar instead of a combination of the two.
- If you do not have buttermilk you can make your own by combining whole milk with lemon juice or vinegar. This is a great tutorial on how to make buttermilk by Cookie and Kate.
- You may substitute frozen blueberries. Thaw and remove excess moisture before adding them to the batter.
- You may use salted butter instead of unsalted. Just eliminate any additional salt if doing so.
- Maple syrup is an excellent substitute for honey in the cinnamon honey butter.
How to Make This Recipe
Step 1. Melt 6 tablespoons of butter in the microwave and allow it to cool. Melt 2 tablespoons of butter in a 10-inch cast iron skillet in the oven while it preheats to 400°F. Whisk the dry ingredients in a medium mixing bowl until combined.
Step 2. Whisk the cooled melted butter, eggs, buttermilk, and vanilla in a separate mixing bowl until combined.
Step 3. Make a well in the center of the dry ingredients and pour the buttermilk mixture into the well. Gently combine the batter with a wooden spoon or silicone spatula just until no more streaks of dry flour are visible. Gently fold in the blueberries.
Step 4. Carefully remove the hot skillet from the oven and pour the batter into the pan. Bake the cornbread for 20-25 minutes until golden brown and set in the center.
Step 5. Mix the softened butter, honey, cinnamon, and salt with a small whisk or fork until smooth.
Step 6. Allow the cornbread to cool and serve with cinnamon honey butter on top.
Recipe FAQs
You can make this cornbread with strawberries, raspberries, blackberries, or any combination of berries.
Test the cornbread by inserting a toothpick into the center. If it comes out with no wet batter, your cornbread is done.
You may use regular whole milk, 2% milk, or half and half instead of the buttermilk. Use 1 cup instead of 1 ¼ cups if using whole or 2%.
Make-Ahead and Storing Instructions
Make this cornbread up to 2 days in advance. Turn completely cooled cornbread out onto a plate, wrap tightly in plastic wrap, and store in the refrigerator until ready to serve.
Store leftover cinnamon honey butter in an airtight container in the refrigerator. Allow it to soften at room temperature before serving. Leftover cornbread can be stored in the fridge in an airtight container for up to 5 days.
More Berry Recipes You Will Love!
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📖 Recipe
Blueberry Cornbread with Cinnamon Honey Butter
Ingredients
Blueberry Cornbread Batter
- ½ cup unsalted butter - divided
- 1 ½ cups fine yellow cornmeal
- 1 cup all-purpose flour - spooned and leveled
- ¼ cup granulated sugar
- ¼ light brown sugar - packed
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- 1 ¼ cup buttermilk - whole or low fat
- 2 large eggs
- ½ teaspoon pure vanilla extract
- 1 ¼ cups fresh blueberries
Cinnamon Honey Butter
- ½ cup unsalted butter - softened
- ½ cup honey
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
Instructions
- Melt 6 tablespoons of unsalted butter in the microwave in a microwave safe bowl and cool. Play 2 tablespoons of butter in a 10 inch cast-iron skillet and melt it in the oven while it preheat to 400°F.
- In a medium mixing bowl, whisk the cornmeal, flour, sugar, baking powder, salt, baking soda, and nutmeg until combined.
- In a separate mixing bowl, whisk together the cord melted butter, buttermilk, eggs, and vanilla until combined.
- Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Mix the batter with a wooden spoon or silicone spatula until no more streaks of dry flour are visible. Gently fold in the blueberries.
- Remove the skillet from the oven and carefully pour the batter into the hot skillet. Bake the cornbread for 20 to 25 minutes until golden brown and the center is set.
- Meanwhile, mix the softened butter, honey, cinnamon, and salt in a small mixing bowl with a fork or a small whisk until smooth. Allow the cornbread to cool and serve with cinnamon honey butter on top.
Notes
- If you do not have buttermilk you can make your own by combining whole milk with lemon juice or vinegar.
- You may substitute frozen blueberries. Thaw and remove excess moisture before adding them to the batter.
- You may use salted butter instead of unsalted. Just eliminate any additional salt if doing so.
- Maple syrup is an excellent substitute for honey in the cinnamon honey butter.
- Leftover cornbread can be stored in the fridge in an airtight container for up to 5 days.
- Store leftover cinnamon honey butter in an airtight container in the refrigerator. Allow it to soften at room temperature before serving.
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Delicious cornbread and the honey butter is the perfect finishing touch.