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This Blueberry Cornbread is an easy semi-homemade cornbread recipe. The blueberries baked in add some sweetness to a savory recipe, which make it the side dish – or dessert!
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Blueberry Cornbread Recipe
We absolutely LOVE cornbread in our house (especially cornbread stuffing). Cornbread is so underrated, but the perfect side to any dinner recipe. Now cornbread from scratch is delicious but sometimes a little semi-homemade help is needed to get dinner (or snack or breakfast) on the table and no one will judge you for it.
I love to doctor mixes to make them taste homemade – so for this I added a bit more sugar and blueberries. The combination of blueberry and sweetened cornbread with fluffy texture is pure heaven – if you love blueberry muffins or blueberry pancakes you’ll love this recipe!
Ingredients Needed
- Cornbread Mix: Use your favorite box of cornbread mix, any brand.
- Egg, Vegetable Oil, Milk (or water) called for on the box: Basically you want to follow the package directions to make the cornbread, with a few additions. Melted butter may also be used.
- Brown Sugar: This adds a little extra sweetness.
- Blueberries: Fresh or thawed drained frozen berries may be used.
How to make
- Mix cornbread according to package directions, adding brown sugar and gently folding in blueberries.
- Bake in an 8-inch square cake pan, 12-cup muffin pan, or 8-inch cast iron skillet.
- Serve with honey butter or chocolate butter.
Expert Tips
- Fresh blueberries taste the best in this recipe, but if you want to use frozen, make sure to let them thaw and pat them dry before putting them in the cornbread batter.
- You’ll know the cornbread is done when a toothpick comes out clean from them in the oven.
- This can also be made into cornbread blueberry muffins or baked in a cast-iron skillet (see recipe below).
- Store leftovers in an airtight container.
- Love blueberries in things? Make my Blueberry Bread Recipe!
FAQs
Store it in an airtight container in the fridge.
You can! Put this cornbread in an airtight container in the freezer for up to 2 months.
Blueberry Cornbread Recipe
Recipe Video
Ingredients
- 1 15 ounce box Krusteaz Cornbread Mix (see note)
- ¼ cup (50g) packed brown sugar
- ⅔ cup (158ml) milk
- ⅓ cup (79ml) vegetable oil
- 1 large egg
- 6 ounces fresh blueberries
Instructions
- Preheat oven to 375°F. Spray an 8-inch square baking pan with nonstick cooking spray.
- Whisk cornbread mix and brown sugar in a large bowl. Mix in milk, oil, and egg. Fold in blueberries.
- Pour into prepared pan. Bake 25-30 minutes or until a toothpick comes out clean from the center of the cornbread.
- 12 standard size muffins: Bake approximately 14-16 minutes, or until a toothpick comes out clean.
- 8-inch Cast iron skillet: Bake at 400°F for about 20-25 minutes.
Recipe Notes
- If using frozen berries, be sure to thaw and drain them well.
- If using canned berries, drain very well.
- If you’re not using Krusteaz cornbread mix, use any brand you like, but make them as directed, adding the 1/4 cup brown sugar and 6 ounces blueberries (omit other ingredients and follow box directions).
Just wondering, could this be made with jiffy mix?
I used to work at Whole Foods in the bakery department. We used to make this all the time. The cornbread would come in big 5-gallon buckets already mixed up into batter. We added the blueberries and then spread it out in the pan and baked it. Soo good! Raspberries are also good and always make an appearance in our cornbread for Mother’s Day muffins.
I’m a huge fan of breakfast for dinner! Looks delicious!
I’m crazy about blueberries! This cornbread has my name written all over it.
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