This is a sweet, fluffy blueberry cornbread that my family loves. It’s heavenly served with honey and butter. I love baking it in a cast iron skillet because of the delicious crust that forms from the steady high heat conducted with cast iron. If you don’t have a cast iron skillet, you can use an 8-inch round cake pan instead. To find the 8-inch cast iron skillet I used, click here.
The texture of this cornbread is more like a quick bread than a cake and my family has always called it cornbread. When I posted this recipe previously, I called it a skillet cornmeal cake because I was trying to shy away from the cornbread police who inevitably show up when I post sweet cornbread recipes. This group of enforcers of non existent cornbread laws no longer intimidates me because I’ve done my cornbread research. There are many different regions who make cornbread in many different ways. Various groups of people in the United States argue over whether or not cornbread should contain sugar. Historically, some people had to add sugar to cornbread because of the lower quality cornmeal they had access to. But the first cornbread was made long before that in ancient Mexico. People then and now use the ingredients available to them to create food that tastes good to them. So by any name, it’s all good.
- 1 1/4 cups (about 6 1/4-7 ounces) blueberries, divided
- 1 1/4 cups (5 5/8 ounces) all purpose flour, sifted plus one teaspoon for blueberries
- 2/3 cup (4 5/8 ounces) sugar
- 1/4 cup (1 1/4 ounces) cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 2 large eggs
- 3/4 cup sour cream
- 1/4 cup vegetable oil or neutral oil of your choice
- 2 tablespoons unsalted butter, melted
- Preheat oven to 350ºF. Grease an 8-inch cast iron skillet.*
- Set aside 1/4 cup of blueberries. In a small bowl, toss the remaining 1 cup of blueberries with 1 teaspoon of flour.
- In a large bowl, whisk together flour, sugar, cornmeal, baking powder and salt.
- In a medium bowl, whisk together eggs, sour cream, oil and melted butter until well combined.
- Add egg mixture to flour mixture and stir just until combined. A few small lumps are okay.
- Gently fold one cup of blueberries into the batter.
- Transfer batter to prepared pan. Top with reserved 1/4 cup of blueberries.
- Bake until top looks golden brown and a toothpick inserted in center comes out clean, about 35-45 minutes. Let cool in pan 10 minutes.
*To find the skillet I used, click here.
If you don't have a cast iron skillet, you can use and 8-inch round cake pan.