This delightful twist on the usual cornbread comes together quickly with pantry ingredients and fresh or frozen blueberries. An easy tip ensures leftovers are never dry—making them perfect for breakfast!
Cornbread has long been popular in our house. Partial proof of this statement is evidenced in the multiple cornbread and muffin recipes already on this site. (I included links to several reader and family favorites below.)
That said, I have even more family-approved recipes waiting in the wings!
Lately, I’ve been gravitating towards the following lightly fruity variation, and it’s always well received.
The convenience factor of this recipe is big, as most of the ingredients are pantry staples and the batter mixes up quickly.
Blueberries, of course, are decidedly not a pantry ingredient, and while fresh work well, frozen berries produce an equally desirable outcome. The latter also ensures that all the necessary ingredients can be easily kept on hand.
Note that, when using frozen berries, there is no need to thaw them. In fact, keeping them frozen prevents the juice that leaks out as they thaw from creating blue streaks in the batter.
When to serve this cornbread?
Blueberry Lemon Cornbread is ideal when you need to bolster a light meal, like soup or salad. It’s also a worthy alternative to starchy sides like potatoes or rice.
And cornbread is versatile like potatoes and rice. Accordingly, I have paired it with a wide variety of proteins. That said, I do think the light, fruity flavors complement shrimp and pork especially well. A hearty serving of green veggies will round out the meal nicely.
The cornbread also pairs beautifully with many of my bean and veggie salads, like Confetti Salad, pictured further down the page. Other suggestion include (but are certainly not limited to) Cilantro Lime Edamame & Black Bean Salad, Smoked Salmon & Black Bean Salad, and Tuna, Tomato & White Bean Salad. The ability to prepare these salads in advance provides certain convenience as well.
Of course, we can also use the citrus as a connector and serve Lemon Blueberry Cornbread alongside Honey Lime Shrimp with Avocado & Corn or this very simple Honey Lime Grilled Chicken and a vegetable of choice.
While blueberries add a pop of color and a hint of fruity flavor, the finished cornbread is not too sweet. Lemon juice, zest, and optional coconut oil supply subtle yet complementary flavor.
Added moisture is another benefit of the berry addition. But to “refresh” any leftovers (generally speaking, leftover cornbread dries out quickly), be sure to read my favorite tip in the recipe notes.
With the help of that helpful hint, any leftovers will be a welcome treat for breakfast, a snack (with a cup of coffee or tea, perhaps?), or dinner over the coming days.
Other cornbread recipes you may enjoy:
- Southern (With a Twist) Cornbread – naturally gluten-free with a dairy-free option
- Homemade Jiffy Corn Muffin Mix – can be made regular or GF and subs for the store-bought box
- Honey Sweetened Corn Muffins – classic cornbread taste in a muffin form (GF or regular)
- Corn Spoon Bread – a satisfying side dish and perfect for a holiday meal, this cornbread/baked corn hybrid can be baked ahead and freezes and reheats well
I’d love to know if you try this recipe. Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated.
Blueberry Lemon Cornbread
Ingredients
- 1 cup cornmeal*
- 1 cup (127g) all-purpose flour or cup-for-cup gluten-free substitute**
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 tablespoon (15ml) lemon juice and the zest of 1 lemon
- 1 cup (240ml) milk of choice
- 1 large egg
- ⅓ cup (106g) honey
- ⅓ cup (75g) + 1 tablespoon (14g) melted coconut oil or neutral oil of choice (like avocado or canola; divided use)***
- Lightly rounded ½ cup fresh or frozen blueberries (do not thaw if frozen)
- Optional finish: ½ teaspoon coarse sugar (feel free to eyeball)
Instructions
- Preheat the oven to 425ºF. When hot, place a 10-inch cast iron skillet in the oven for about 5-10 minutes while you prepare the batter. (You want the skillet to be very hot when the batter is added. Note that a 12-inch skillet will result in flat cornbread. No cast iron skillet? Use a 9-inch square metal baking pan.)
- Meanwhile, in a medium-size bowl, stir together the cornmeal, flour, baking powder, salt, and lemon zest. Set aside.
- In a separate large bowl, stir together the lemon juice and milk, and then whisk in the egg, honey, and oil.
- Stir the dry ingredients into the wet ingredients, stirring just until the dry mixture is completely moistened. A few small lumps are okay.
- Carefully remove the hot skillet from the oven and add the 1 tablespoon of oil, using a brush or swirling to spread it all around and up the sides of the skillet.
- Pour the prepared batter into the hot skillet as soon as it is removed from the oven. Evenly sprinkle the blueberries over top, and then push them lightly into the batter with your finger or the tip of a knife. (The tops can be poking out.)
- Carefully return the skillet to the hot oven and bake for 20 minutes, give or take a few minutes depending on oven, or until the top and sides are lightly golden brown and the center is just cooked through. (Check a few minutes early, as all ovens vary, and the cornbread cooks faster than usual when starting it in the piping hot skillet.)
- For a pretty finish, when the skillet comes out of the oven, sprinkle with the optional sugar. Cool slightly, and then slice and serve.
- This cornbread is delicious as is or with a pat of butter. A drizzle of honey or maple syrup is another option if not using the coarse sugar.
Notes
Leftover cornbread dries out quickly. To “refresh” it as my grandmother would say, wrap a leftover piece or cornbread in a damp paper towel (I run the paper towel under the faucet and then squeeze thoroughly) and then gently heat in the microwave, about 20-30 seconds. As the cornbread heats, it draws in moisture from the damp paper towel and becomes as good as new. Makes a great breakfast or afternoon snack! Also, it’s best to not store leftover food in a cast iron skillet, as it can discolor the cornbread and affect the seasoning of the pan. Allow any leftover cornbread to completely cool and then transfer to an airtight container or plate wrapped well with plastic wrap and refrigerate. The cornbread will dry out, but the refresh tip mentioned above will make it as good as new for up to about 5 days.
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