Blueberry Lemon Cornbread
Yield: 8 servings
Fresh or frozen blueberries work equally well, but keeping a bag of the latter on hand ensures this easy cornbread can be whipped up at a moment’s notice. An easy tip ensures leftovers are never dry!


  • 1 cup cornmeal*
  • 1 cup all-purpose flour or cup-for-cup gluten-free substitute
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 tablespoon juice and the zest of 1 fresh lemon
  • 1 cup (240ml) milk of choice
  • 1 large egg
  • ⅓ cup (106g) honey
  • ⅓ cup (80g) + 1 tablespoon (15g) melted coconut oil or neutral oil of choice (divided use)**
  • Lightly rounded ½ cup fresh or frozen blueberries


  1. Preheat the oven to 425ºF, placing a 10-inch cast iron skillet inside. (You want the skillet to be hot when the batter is added. Note that a 12-inch skillet will result in flat cornbread. No cast iron skillet? Try a 9-inch square metal baking pan.)
  2. In a medium-size bowl, stir together the cornmeal, flour, baking powder, salt and lemon zest. Set aside.
  3. In a separate large bowl, stir together the lemon juice and milk, and then whisk in the egg, honey and oil.
  4. Stir the dry ingredients into the wet ingredients, stirring just until the dry mixture is completely moistened. A few small lumps are okay.
  5. Carefully remove the hot skillet from the oven and add the 1 tablespoon of oil, using a brush to spread it all around and up the sides of the skillet.
  6. Pour the prepared batter into the hot skillet. Evenly sprinkle the blueberries over top (no need to thaw if frozen), and then push them lightly into the batter with your finger or the tip of a knife.
  7. Carefully return the skillet to the hot oven and bake for 15 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. (The cornbread cooks faster than expected thanks to the piping hot skillet.) Cool slightly, and then slice and serve.


*I don’t include weight measurements for the flour or cornmeal, as they will differ slightly depending on grind of cornmeal and which flour you use. If using a scale, feel free to use the weight listed on your package. Otherwise, for accuracy and best results, be sure to scoop the ingredients into the measuring cup (rather than using the cup as a scoop, which compresses the flour) and level with the straight edge of a knife.

**If using coconut oil, it is helpful to bring any cold ingredients to room temperature before mixing. This will prevent the coconut oil from solidifying upon contact. If that should happen, very gently warm the ingredients in the microwave until warm enough to soften the oil without cooking the mixture.

This cornbread cake is delicious as is or with a pat of butter and/or drizzle of honey or maple syrup over top.

Helpful tips:
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!

Also, it’s best to not store leftover food in a cast iron skillet, as it can discolor 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, by the refresh tip mentioned above will make it as good as new for up to about 5 days.

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