This fluffy, buttery Blueberry Cornbread with Cinnamon Honey Butter is studded with fresh berries and works beautifully as an appetizer, breakfast, or side. The simple buttermilk batter bakes in a cast-iron skillet for crisp edges and a golden crust.
We’re big fans of cornbread, and this version adds a sweet, fruity twist that’s easy to prepare and always a hit. The tender interior and juicy blueberries pair wonderfully with the creamy cinnamon honey butter.
Ingredients You Need to Make This Recipe
See the full ingredient list and measurements in the recipe card below.
- Cornmeal. Use fine yellow cornmeal for a tender crumb and classic corn flavor.
- Flour. All-purpose flour helps keep the cornbread light and fluffy.
- Sugar. A mix of granulated and light brown sugar adds balanced sweetness and depth.
- Buttermilk. Adds tenderness and a subtle tang; essential for the best texture.
- Blueberries. Fresh berries bring bright sweetness and color; frozen can be used if properly thawed and drained.
- Butter. Unsalted butter is used in the batter and in the cinnamon honey butter—soften some for the spread.
- Honey. Raw or pure honey works well in the cinnamon honey butter; maple syrup can substitute if preferred.
Variations and Substitutions
- White cornmeal can replace yellow for a paler loaf.
- Use all granulated or all brown sugar if you prefer—either will work.
- No buttermilk? Make a quick substitute by adding 1 tablespoon lemon juice or vinegar to just under 1¼ cups milk and let sit for a few minutes.
- Frozen blueberries are fine—thaw and blot dry before folding into the batter to avoid excess moisture.
- If you only have salted butter, omit any additional salt in the recipe.
- Maple syrup makes a tasty swap for honey in the cinnamon honey butter.
How to Make This Recipe
Step 1. Melt most of the butter and let it cool. Place the remaining butter in a 10-inch cast-iron skillet and put it in the oven while preheating to 400°F so it melts and the skillet gets hot. In a medium bowl, whisk together the cornmeal, flour, sugars, baking powder, baking soda, salt, and nutmeg.
Step 2. In a separate bowl, whisk the cooled melted butter with the eggs, buttermilk, and vanilla until combined.
Step 3. Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a wooden spoon or silicone spatula until just combined—stop when no dry streaks remain. Fold in the blueberries carefully so they don’t burst.
Step 4. Remove the hot skillet from the oven, pour in the batter, and return it to bake for 20–25 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 5. While the bread bakes, beat the softened butter with honey, cinnamon, and salt until smooth and spreadable.
Step 6. Let the cornbread cool slightly, then serve slices with a generous smear of cinnamon honey butter.
Recipe FAQs
You can use strawberries, raspberries, blackberries, or a mix of berries instead of blueberries.
Insert a toothpick into the center. If it comes out clean or with only a few moist crumbs, the cornbread is done.
Yes. If using whole or 2% milk, reduce to about 1 cup; you can also make a quick buttermilk substitute by adding 1 tablespoon lemon juice or vinegar to just under 1¼ cups milk and letting it sit for a few minutes.
Make-Ahead and Storing Instructions
You can make this cornbread up to 2 days ahead. Once completely cooled, wrap tightly in plastic wrap and refrigerate. Leftover cornbread keeps well in an airtight container in the fridge for up to 5 days.
Store the cinnamon honey butter in an airtight container in the refrigerator. Bring it to room temperature before serving so it’s easily spreadable.
More Berry Recipes You Will Love!
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Blueberry Butter Swim Biscuits
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Strawberry Shortcake Cookies
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Blackberry Cupcakes with Blackberry Buttercream
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Strawberry Biscuits
If you make this Blueberry Cornbread with Cinnamon Honey Butter, please leave a star rating and share how it turned out in the comments—I’d love to hear your feedback!
📖 Recipe
Blueberry Cornbread with Cinnamon Honey Butter
Ashley Boyd
Equipment
- Mixing bowls
- Measuring cups and spoons
- 10-inch cast iron skillet
Ingredients
Blueberry Cornbread Batter
- ½ cup unsalted butter – divided
- 1 ½ cups fine yellow cornmeal
- 1 cup all-purpose flour – spooned and leveled
- ¼ cup granulated sugar
- ¼ cup light brown sugar – packed
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- 1 ¼ cup buttermilk – whole or low fat
- 2 large eggs
- ½ teaspoon pure vanilla extract
- 1 ¼ cups fresh blueberries
Cinnamon Honey Butter
- ½ cup unsalted butter – softened
- ½ cup honey
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
Instructions
- Melt 6 tablespoons of unsalted butter in a microwave-safe bowl and let cool. Place 2 tablespoons of butter in a 10-inch cast-iron skillet and melt it in the oven while preheating to 400°F.
- In a medium bowl, whisk the cornmeal, flour, sugars, baking powder, salt, baking soda, and nutmeg until combined.
- In a separate bowl, whisk together the cooled melted butter, buttermilk, eggs, and vanilla until combined.
- Make a well in the dry ingredients and pour in the wet ingredients. Stir the batter until no streaks of dry flour remain, then gently fold in the blueberries.
- Remove the hot skillet from the oven and carefully pour in the batter. Bake 20–25 minutes until golden and set in the center.
- Meanwhile, mix the softened butter, honey, cinnamon, and salt until smooth. Allow the cornbread to cool slightly and serve with cinnamon honey butter.
Notes
- If you don’t have buttermilk, combine whole milk with lemon juice or vinegar to make a substitute.
- Frozen blueberries can be used—thaw and remove excess moisture first.
- Using salted butter is fine; omit extra salt in the recipe if you do.
- Maple syrup is a great alternative to honey for the butter spread.
- Leftover cornbread keeps up to 5 days in the refrigerator in an airtight container.
- Store cinnamon honey butter in the fridge and bring to room temperature before serving.