Blueberry Cornbread with Honey Butter Recipe
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.
- 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
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
- 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.
- 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.
- Mix Dry Ingredients: In a large mixing bowl, whisk together cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk together room temperature eggs, whole milk, olive oil, and melted butter until smooth and combined.
- 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.
- 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.
- 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.
- 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.
- 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
