Blueberry Cornbread with Honey Butter Recipe

Introduction

This Blueberry Cornbread with Honey Butter is a delightful twist on a classic favorite. Sweet blueberries and a rich honey butter topping make it perfect for breakfast, brunch, or a comforting snack. Easy to prepare and irresistibly moist, it’s sure to become a household staple.

Ingredients

• 1 cup frozen blueberries
• ¼ cup granulated sugar (for compote)
• 1 pinch kosher salt (Diamond Crystal, for compote)
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 tbsp baking powder
• 2 tsp kosher salt (Diamond Crystal)
• 2 large eggs (room temperature)
• 1 cup whole milk
• ½ cup olive oil
• ¼ cup unsalted butter (melted)
• 8 tbsp unsalted butter (for honey butter)
• 3 tbsp honey
• ¾ tsp kosher salt (Diamond Crystal, for honey butter)
• ½ tsp bourbon (optional, for honey butter)

Instructions

1. Step 1: Make the blueberry compote by adding the frozen blueberries, ¼ cup sugar, and a pinch of kosher salt to a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Let it simmer for 5 minutes, then transfer the pot to the freezer for 5 minutes to cool.
2. Step 2: Preheat your oven to 350°F (175°C). Butter an 8-inch skillet to prepare it for baking.
3. Step 3: In a large bowl, whisk together the cornmeal, flour, 1 cup sugar, baking powder, and 2 teaspoons kosher salt until evenly combined.
4. Step 4: In a separate bowl, whisk the eggs, whole milk, olive oil, and melted butter until smooth.
5. Step 5: Pour the wet ingredients into the dry ingredients and mix just until combined, being careful not to overmix.
6. Step 6: Pour the batter into the buttered skillet. Spoon dollops of the cooled blueberry compote across the top, then swirl gently with a butter knife to marble the batter and fruit together.
7. Step 7: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
8. Step 8: While the cornbread bakes, prepare the honey butter by blending 8 tablespoons unsalted butter, 3 tablespoons honey, ¾ teaspoon kosher salt, and ½ teaspoon bourbon (if using) in a medium bowl on high speed for 1-2 minutes until light and fluffy.
9. Step 9: Remove the cornbread from the oven and let it cool slightly. Serve warm or at room temperature, topped generously with the honey butter.

Tips & Variations

• Use fresh blueberries if available, but adjust simmer time for the compote accordingly as frozen berries release more juice.
• Swap olive oil for melted coconut oil for a different flavor profile.
• For a boozy twist, drizzle a splash of bourbon over the baked cornbread before serving.
• Try adding lemon zest to the batter for a brighter, citrus note that complements the blueberries.

Storage

Store leftover cornbread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days or freeze for up to 2 months. Reheat in a warm oven or microwave until warmed through, then add fresh honey butter if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh blueberries instead of frozen?

Yes, fresh blueberries work great. You may need to reduce the compote simmer time slightly since fresh berries release less juice than frozen.

Is there a substitute for bourbon in the honey butter?

Absolutely. Bourbon is optional and adds depth of flavor, but you can leave it out or replace it with a splash of vanilla extract or simply omit it altogether.

Blueberry Cornbread with Honey Butter Recipe

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4.7 from 85 reviews

This Blueberry Cornbread with Honey Butter is a delightful twist on a classic Southern favorite. Featuring a sweet and tangy blueberry compote swirled into moist, tender cornbread, and topped with a light, fluffy honey butter, this recipe offers a perfect balance of flavors and textures. Ideal for breakfast, brunch, or as a comforting side dish, this cornbread is baked in a cast iron skillet for a golden crust and soft crumb.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: American Southern

Ingredients

Scale 1x2x3x

Blueberry Compote

• 1 cup frozen blueberries
• ¼ cup granulated sugar
• 1 pinch kosher salt (Diamond Crystal)

Cornbread

• 1 cup yellow cornmeal
• 1 cup all purpose flour
• 1 cup granulated sugar
• 1 tbsp baking powder
• 2 tsp kosher salt (Diamond Crystal)
• 2 large eggs (room temperature)
• 1 cup whole milk
• ½ cup olive oil
• ¼ cup unsalted butter (melted)

Honey Butter

• 8 tbsp unsalted butter
• 3 tbsp honey
• ¾ tsp kosher salt (Diamond Crystal)
• ½ tsp bourbon (optional)

Instructions

1. Make Blueberry Compote: Add frozen blueberries, sugar, and salt to a small saucepan over medium heat. Bring the mixture to a simmer while stirring occasionally. Let it simmer gently for about 5 minutes until the blueberries release their juices and the compote thickens slightly. Remove from heat and place the compote into the freezer for 5 minutes to cool.
2. Preheat Oven and Prepare Skillet: Preheat your oven to 350°F (175°C). Butter an 8-inch cast iron skillet thoroughly to prevent sticking and ensure a golden crust.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
4. Mix Wet Ingredients: In a separate bowl, whisk together room temperature eggs, whole milk, olive oil, and melted butter until smooth and combined.
5. Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients. Stir gently until just combined to avoid overmixing, which could make the cornbread tough.
6. Assemble Cornbread: Pour the batter evenly into the prepared skillet. Spoon dollops of the blueberry compote on top of the batter. Using a butter knife, gently swirl the compote into the batter to create a marbled effect.
7. Bake: Place the skillet in the preheated oven and bake for 40 to 45 minutes. The cornbread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Make Honey Butter: In a medium mixing bowl, combine softened unsalted butter, honey, kosher salt, and bourbon (if using). Use a mixer or whisk to beat the ingredients on high speed for 1 to 2 minutes until the mixture is light, fluffy, and creamy.
9. Serve: Remove the cornbread from the oven and allow it to cool slightly. Spread or dollop the honey butter over warm or room temperature cornbread slices and serve immediately.

Notes

• Using frozen blueberries works well for this recipe, but fresh blueberries can also be substituted when in season.
• The bourbon in the honey butter is optional and adds a subtle depth of flavor; omit if serving to children.
• Butter an 8-inch cast iron skillet thoroughly to ensure easy removal and create a crisp crust.
• Letting the blueberry compote cool before swirling it into the batter prevents it from sinking to the bottom.
• Store leftover cornbread wrapped at room temperature for up to 2 days or refrigerate for up to 5 days.

Keywords: blueberry cornbread, honey butter, cornbread recipe, blueberry compote, Southern cornbread, cast iron skillet cornbread