This Buttermilk Blueberry Cornbread recipe is proof that everything is just better when it’s made in a cast iron skillet. Disagree? Let me start from the top.
Blueberry cornbread is one of those enticing combinations that I only discovered just a few years ago, and I’m upset that it hasn’t been a staple in my whole life from the very beginning. Buttermilk cornbread by itself is one of my favorite things (find my recipe for Sweet Buttermilk Cornbread Here – it’s pretty awesome), but adding blueberries makes it just that much more fresh and seasonal. Every bite is an explosion of summer flavors, and I can’t get enough of it this time of year.
The great thing about this cornbread recipe is that it isn’t too sweet. It strikes the perfect balance between the natural sweetness of the blueberries and the tartness of the buttermilk, making this recipe great for breakfast, as a side, or served for dessert with a scoop of ice cream.
This wonderfully fresh summer recipe got me thinking about this past season, and how great summer 2018 has been so far. I know August has just begun so summer isn’t over just yet (and in Los Angeles, summer extends into September), but for some reason I’m not looking forward to fall as much as I have in past years. Fall is one of my favorite times of year because the transition from summer to autumn is a beautiful sight to witness, but this summer has felt remarkably longer, more fun and more productive. Maybe it’s because I’ve been working towards some of my goals for 2018 these last few months, and I’m not ready for this productive streak to end just yet.
And I hope it doesn’t. I hope fall treats me just as well as summer, and I know it will 🙂 September also marks the one year anniversary of this blog, so I’m feeling extra reflective right now. This food blog has opened up my eyes and forced me to look at my passion in a new way, and for that I’m forever grateful.
Are you looking forward to fall, or clinging on to the last days of summer? Let me know by leaving a comment emoji for ☀ summer or 🍂 fall below.
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/3 cup brown sugar
- 3 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 2/3 cup buttermilk
- 1 teaspoon vanilla
- 2 cups fresh blueberries
- Nonstick spray
- Preheat oven to 450 degrees F.
- Spray a round 9 inch round cast iron skillet with nonstick spray. Set aside.
- Mix cornmeal, flour, sugar, baking powder and salt together in a medium bowl.
- Whisk eggs, buttermilk, and vanilla together in a small bowl.
- Add egg mixture to flour mixture and mix with a wooden spoon until just combined.
- Fold in blueberries until just combined. Try not to over mix. The mixture will be thick and spreadable.
- Spread into cast iron skillet into an even layer. Bake at 450 for 20 to 25 minutes, or until brown.
Adapted From: Call Me PMC