Sweet Blueberry Cornbread Skillet with Cinnamon Honey Butter kissed with savory sweetness and baked to fluffy perfection. This cast iron skillet cornbread is totally delicious!
My photography has been all over the place lately. Has anyone noticed? Just me? I feel like I’m having an identity crisis over here!
“Who cares about Derek Zoolander anyway? The man has only one look! Blue Steel? Ferrari? Le Tigre? They’re the same face! Doesn’t anybody notice this? I feel like I’m taking crazy pills!”
I totally blame jumping ship from Nikon to Canon.
I honestly expected to see little difference between the two, but moving from my starter DSLR with a basic prime lens to a professional grade camera with some serious glass has completely blown my mind.
Expect to see some serious experimentation around here as I adapt during the impending hurricane Season here in Florida, which is lending quite a bit of dark and stormy mood lighting to my photographs.
Though you typically see a lot of bright, sunny, technicolor eats from me, I’m a wee bit excited to play around with contrast and shadows too.
I’m also pretty gosh darn excited about this cornbread. Holy cow it’s good!
We’re talking standing over the skillet eating a piping hot slice with your bare hands while your preschooler uses her FACE to eat her slice off the plate. We’re animals, I’m not even going to try and hide it. This cornbread straight up turned us into heathens and I’m 100% okay with it.
Sweet Blueberry Cornbread Skillet with Cinnamon Honey Butter
:: pin it for later ::
Sweet Blueberry Cornbread Skillet
Yield 12 servings
- 1 cup fresh or frozen blueberries (I used frozen)
- 1 + 1/2 cups all-purpose flour plus an extra TBSP for dusting
- 1 cup yellow cornmeal (fine, not coarse)
- 2 + 1/2 tsp baking powder
- 1 tsp sea salt
- 14 TBSP unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup whole or 2% milk
- 1/3 cup honey
Whipped Cinnamon Honey Butter
- 1/4 cup unsalted butter, softened
- 1 TBSP honey
- 1/2 tsp cinnamon, plus extra to taste
- 1/8 tsp sea salt
- PREHEAT oven to 350 F + place a 9 or 10-inch cast iron skillet in the oven while it preheats.
- Measure out all ingredients. Seriously, do it!
- Combine blueberries with 1 tablespoon flour and toss to coat.
- Whisk together cornmeal, baking powder, salt, and remaining flour in a medium bowl.
- Remove 2 TBSP of butter from the stick and plop it in the cast iron skillet in your oven.
- Beat remaining 12 TBSP of softened butter in a clean, large bowl with an electric mixer (you can use a hand mixer or stand mixer).
- Next add sugar. Beat for an additional 3 minutes or so, then add your eggs one at a time, while beating.
- Add milk and honey and beat on low until just combined. Mixture will look a bit grainy. Add your flour + cornmeal mixture and stir to combine.
- Use an oven mit to remove your skillet from the oven, tilting the pan a bit to evenly distribute the melted butter and add your batter evenly to the pan. Top with an even sprinkling of blueberries and pat them gently into the batter.
- Bake for approx. 35-38 minutes and test with a toothpick. When a toothpick removes clean from the center of the bread you're good to go!
- While the cornbread bakes, stir together the honey butter ingredients, adding as much cinnamon as your heart desires! I suggest starting with 1/2 tsp or even a little less and then adding more to taste. I probably ended up with a full teaspoon in mine - love it so!
- Allow the cornbread to cool (if you can muster the self control - I totally dove in) and enjoy!
Wondering why you toss the blueberries in flour? This nifty little trick keeps them from infusing purple streaks all throughout your cornbread. Pretty cool, right?!
Saving some for later? I like to tightly wrap portions of cooled cornbread individually and pile them into an airtight container. Grab a slice, reheat for 30 seconds or so in the microwave and spread with a little cinnamon honey butter. Delicious!
Recipe from Real Simple Magazine May 2017