Blueberry Cornbread with Cinnamon Honey Butter
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.
Servings: 10 servings
Calories: 297kcal
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.
Nutrition
Serving: 1Slice with honey butter | Calories: 297kcal | Carbohydrates: 46.1g | Protein: 5.8g | Fat: 11.9g | Saturated Fat: 6.6g | Cholesterol: 96mg | Sodium: 585mg | Potassium: 176mg | Fiber: 5.3g | Sugar: 12.6g | Calcium: 98mg | Iron: 2mg