Blueberry Cornbread With Honey Butter
Blueberry cornbread with honey butter combines the sweetness of juicy blueberries with the hearty texture of cornbread, creating a delightful balance of flavors. The spread of creamy honey butter adds a touch of warmth and richness, making each bite irresistibly comforting.
Servings: 12 servings
Calories: 398kcal
Equipment
- 1 8" skillet with high sides 8" high sided pie pan works too
Ingredients
Blueberry Compote
- 1 cup frozen blueberries
- ¼ cup granulated sugar
- 1 pinch kosher salt Diamond Crystal
Cornbread
- 1 cup yellow cornmeal
- 1 cup all purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 2 teaspoon kosher salt Diamond Crystal
- 2 large eggs room temp
- 1 cup whole milk
- ½ cup olive oil
- ¼ cup unsalted butter melted
Honey Butter
- 8 tablespoon unsalted butter
- 3 tablespoon honey
- ¾ teaspoon kosher salt Diamond Crystal
- ½ teaspoon bourbon optional
Instructions
Blueberry Compote
- Add blueberries, sugar and salt to a small sauce pot and bring to a simmer, stirring occasionally. Allow to simmer 5 minutes then transfer to the freezer for 5 minutes to cool
Cornbread
- Preheat oven to 350°F then butter an 8" skillet. Whisk cornmeal, flour, sugar, baking powder and salt in a large bowl
- In a separate bowl whisk eggs, milk, oil and butter
- Add wet ingredients into dry ingredients and mix until combined
- Pour batter into prepared skillet then add spoons of blueberry compote to the top of the batter. Swirl blueberry into batter using a butter knife
- Bake 40-45 minutes or until a toothpick comes out of center clean or with just a few crumbs
Honey Butter
- Blend all honey butter ingredients in a medium mixing bowl on high speed for 1-2 minutes until light and fluffy
- Top warm or room temperature cornbread with honey butter and serve
Notes
Honey butter can be made up to 5 days ahead and stored in the fridge in an airtight container. Allow to come to room temperature before using.
Excess blueberry juice should be left in the pan as you should not add too much extra moisture to the batter.
Use a sheet pan on the rack below the cornbread to catch any spills.
Check doneness of cornbread by inserting a toothpick to the center of the bread. Toothpick will come out clean or with just a few crumbs when done.
Allow cornbread to cool slightly before serving. It can also be served at room temperature.
Nutrition
Calories: 398kcal | Carbohydrates: 46g | Protein: 4g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 64mg | Sodium: 724mg | Potassium: 111mg | Fiber: 2g | Sugar: 28g | Vitamin A: 436IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 1mg
