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Blueberry Cornbread with Honey Butter Recipe

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★★★★★

4.6 from 123 reviews

This Blueberry Cornbread with Honey Butter is a delightful twist on traditional cornbread, featuring a sweet blueberry compote swirled into a moist, tender batter. The cornbread is baked to golden perfection and served with a fluffy honey butter, combining rich flavors and textures for a perfect breakfast or snack treat.

Ingredients

Scale

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 tbsp baking powder
  • 2 tsp 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 tbsp unsalted butter
  • 3 tbsp honey
  • ¾ tsp kosher salt (Diamond Crystal)
  • ½ tsp bourbon (optional)

Instructions

  1. Make Blueberry Compote: Add blueberries, sugar, and a pinch of kosher salt to a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Allow the mixture to simmer for 5 minutes, then transfer to the freezer for 5 minutes to cool and thicken slightly.
  2. Prepare Cornbread Batter: Preheat the oven to 350°F (175°C). Butter an 8-inch skillet to prevent sticking. In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until evenly combined.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, whole milk, olive oil, and melted butter until well combined and smooth.
  4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and mix gently until just combined. Avoid overmixing to keep the cornbread tender.
  5. Assemble in Skillet: Pour the batter into the prepared skillet, smoothing the surface. Spoon dollops of the cooled blueberry compote on top of the batter. Use a butter knife to gently swirl the compote into the batter, creating a marbled effect.
  6. Bake Cornbread: Place the skillet in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  7. Make Honey Butter: In a medium mixing bowl, combine the unsalted butter, honey, kosher salt, and optional bourbon. Using a mixer on high speed, beat the mixture for 1-2 minutes until it becomes light, fluffy, and well blended.
  8. Serve: Allow the cornbread to cool slightly or serve at room temperature. Top slices of cornbread with a generous spread of honey butter and enjoy immediately.

Notes

  • Using frozen blueberries for the compote works well; fresh blueberries can be substituted but may require slight adjustment of simmering time.
  • Ensure eggs are at room temperature to help the batter mix more evenly and improve texture.
  • The bourbon in the honey butter is optional but adds a subtle depth of flavor to the spread.
  • Swirling the blueberry compote gently prevents the batter from becoming overly mixed and ensures pretty marbling.
  • This recipe is best served fresh but can be stored covered at room temperature for one day or refrigerated for up to three days.

Keywords: blueberry cornbread, honey butter, blueberry compote, sweet cornbread, breakfast bread, southern cornbread

Find it online: https://nataliereeve.com/blueberry-cornbread-with-honey-butter-recipe/