Skillet Blueberry Cornbread

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skillet blueberry cornbread recipe
Photo: Mark Weinberg/Styling: Erin McDowell

Sometimes you want a breakfast treat that’s not a chocolate-glazed doughnut or a glorified cupcake. That’s where pastry chef Erin McDowell’s skillet blueberry cornbread comes in. It’s like a combination of a blueberry muffin, coffee cake and cornbread—and it’s delicious.

“This is a breakfast cornbread,” the author of The Fearless Baker tells us, “so it’s a nice thing to serve in the morning, without being crazy sweet. It’s sweet from the fruit, but it definitely doesn’t taste like dessert. Plus, it’s easy to make—all in one skillet—and it has a really beautiful texture on top, thanks to the streusel.” Go on, Erin…

“It’s really packed with blueberries,” she continues, “because I believe if you’re going to go in, you go all in.”

We’ll take that as permission to have two pieces.



2 tablespoons (28g) unsalted butter, at room temperature

1½ cups (255g) fresh blueberries

1 cup (120g) all-purpose flour, divided

1¼ cups (234g) fine cornmeal

¾ teaspoon fine sea salt

2½ teaspoons baking powder

⅓ cup (66g) neutral oil (such as vegetable, canola or coconut)

¾ cup (150g) granulated sugar

1 large (57g) egg

1 cup (230g) whole milk


½ cup (60g) all-purpose flour

¼ cup (53g) light brown sugar

Pinch of fine sea salt

4 tablespoons (57g) cold unsalted butter, cut into ½-inch cubes


1. Make the Batter: Preheat the oven to 400°F. Grease a 9-inch oven-safe skillet generously with the butter.

2. In a medium bowl, toss the blueberries with 2 tablespoons (15g) of the flour. In another medium bowl, whisk the remaining flour, cornmeal, salt and baking powder to combine.

3. In a medium bowl, whisk the oil, sugar, egg and milk to combine. Add the flour-cornmeal mixture and mix until incorporated. Fold in the blueberries. Pour the batter into the prepared skillet.

4. Make the Streusel: In a medium bowl, mix the flour, sugar and salt to combine. Add the butter and use your hands to blend it in until the mixture forms large clumps. Scatter the streusel over the batter.

5. Bake the cornbread until a toothpick inserted into the center comes out clean or with a few moist crumbs, 20 to 25 minutes. Let cool 15 minutes before slicing and serving.

Nutrition Facts
  • 275 calories

  • 7g fat

  • 49g carbs

  • 4 g protein

  • 20g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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erin jeanne mcdowell

Freelance Food Editor

Erin Jeanne McDowell is a recipe developer, food stylist and author of multiple cookbooks, including The Fearless Baker, which was named one of the Best Baking Books of 2017 by...