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.
Recipe by Taste of the South at