Blueberry Basil Skillet Sweet Cornbread

A little herby with a hint of sweetness, this cornbread just begs for a smear of creamy honey butter.

Blueberry Basil Skillet Sweet Cornbread
Makes 1 (12-inch) Skillet
  • 1¼ cups all-purpose flour
  • 1¼ cups plain cornmeal
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda ½ teaspoon kosher salt
  • 1¼ cups whole buttermilk, room temperature
  • 2 large eggs, room temperature
  • ¼ cup firmly packed light brown sugar
  • ¼ cup plus 2 tablespoons honey, divided
  • 1½ cups fresh blueberries, divided
  • ¼ cup unsalted butter, melted and slightly cooled
  • 3 tablespoons chopped fresh basil
  • ½ cup unsalted butter, softened
  • Garnish: fresh blueberries, basil leaves
  1. Preheat oven to 400°. Grease a 12-inch cast-iron skillet.
  2. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. In a medium bowl, whisk together buttermilk, eggs, brown sugar, and ¼ cup honey. Make a well in center of flour mixture; add buttermilk mixture, folding just until combined. Fold in 1 cup blueberries, melted butter, and basil just until combined. Pour batter into prepared pan, smoothing top with an offset spatula.
  3. Bake for 5 minutes. Remove from oven, and top with remaining ½ cup blueberries. Bake until golden brown and a wooden pick inserted in center comes out clean, 15 to 17 minutes more. Let cool in skillet on a wire rack for 10 minutes.
  4. In a small bowl, beat softened butter and 1 tablespoon honey with a mixer at medium speed until creamy, about 1 minute. Spread on a plate, and top with remaining 1 tablespoon honey. Use a thin spatula to loosen cornbread from skillet, or cut in pan. Serve with whipped honey butter. Garnish with blueberries and basil, if desired.



1. Blueberries adorn farmers’ markets and produce stands from mid-May through August in most parts of the South.

2. Choose berries that are firm and frosty blue in color with smooth skin.

3. U-pick farms are a fun summer activity and a good way to stock up on local berries at an affordable price.

4. Fresh berries keep refrigerated for 10–14 days; wash only before use.

5. For long-term storage, freeze washed and dried fruit in freezer bags or containers, and use throughout the year.


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