Ingredients
- 2 cups (10 oz) all purpose flour
- 1 cup (5 oz) yellow cornmeal
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup Greek yogurt
- ½ cup white sugar
- ½ cup whole milk
- 8 tablespoons (1 stick) unsalted butter, melted and cooled
- 2 large eggs
- 1 (11 oz) can whole corn kernels, drained
- 1 cup blueberries
- ½ cup salted butter, softened
- 2 tablespoons honey
- 1 teaspoon cinnamon
Recipe Description
This Blueberry Cornbread is a sweeter take on traditional cornbread with fresh blueberries and sweet corn kernels. It’s baked in a skillet and served with whipped cinnamon honey butter – make sure to serve it warm and with a slather of that butter for the most delicious result! You’re going to love this.
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