Blueberries, cinnamon and sugar inside and out.

Corn Bread with Blueberries in skillet

This blueberry cornbread is layered with cinnamon and sugar inside and out.

On the outside, the cinnamon and sugar mixture has a slight crunch to it from baking in the oven.

And on the inside the cinnamon and sugar mixture plus the blueberries sweeten up the cornbread giving it a taste similar to a blueberry muffin. 

Corn Bread with Blueberries in skillet

The ingredients are basic pantry ingredients….nothing fancy….just corn meal, flour, sugar, baking powder, canola oil, and cinnamon.

But the flavor is delicious.

The blueberries and cinnamon are such a wonderful combination with cornbread.

It tastes amazing whether it’s warm, cold, or at room temperature.

Just spread a little butter on top and you’ll for sure want seconds.

An idea is to bake this cornbread in an iron skillet.

You just need to make sure you have really thick oven mitts because the iron gets super hot in the oven.

Cornbread looks so authentic when cooked in an iron-type skillet.

Here are more recipes with blueberries you may like “Blueberry Muffins with Lemon Streusel“, “Blueberry Streusel Coffee Cake with Lemon Glaze“, and “Mango, Blueberry and Ginger Galette“.

Let’s check out the ingredients.

Cornbread Ingredients

Egg, corn meal, flour, sugar, butter, milk, canola oil, salt, baking powder, cinnamon, and frozen or fresh blueberries

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Cornbread:

Preheat oven to 400 degrees F.

Egg in Bowl

In a medium size bowl,

Whisk Egg in Bowl

add the egg…

Whisk Egg in Bowl

…and give it a quick whisk.

Pour Milk in Bowl

Next add milk,

Pour Canola Oil in Bowl

…and canola oil.

Whisk Egg Mixture

Then,

Whisk Egg Mixture

…whisk together.

Add Flour to Egg Mixture

To the bowl, add flour…

Add Sugar to Egg Mixture

…sugar…

Add Baking Soda to Bowl

…baking powder…

Add Salt to Bowl

…salt…

Add Corn Meal to bowl

…and corn meal.

Stir Cornmeal in bowl

Stir Cornbread batter

Then,

Stir Cornbread batter

…whisk the ingredients together.

Frozen Blueberries in Bag

To the batter…

Add Blueberries to Bowl

…add blueberries.

If using frozen blueberries, they can be added when they’re still frozen. 

I find that it actually helps with keeping their shape rather than adding them when defrosted.

Stir Blueberries in Batter

Next,

Stir Cornbread Batter

…gently stir the blueberries into the batter (try to stir lightly so they stay whole).  Set aside.

For the Filling & Topping:

Cinnamon and Sugar in Bowl

In a small bowl, add sugar…

Cinnamon and Sugar in Bowl

…and cinnamon.

Cinnamon and Sugar in Bowl

Mix together and set aside.

Grease Pans with Butter

Generously grease the pans or muffin tins with butter.

This cornbread can be made in muffin tins, mini loaf pans, a pie pan, or 2 small iron skillets that are about 6-1/2 inches in diameter.

Another option is to use one medium size iron skillet.

Add Cornbread Batter in Pan

Next add a layer of the batter to the bottom of the pan.

Add Sugar and Cinnamon on Batter

Then,

Corn Bread Batter in Pan

…add a layer of the cinnamon and sugar mixture.

Cornbread Batter in Spoon

Next,

Cornbread Batter in Pan

Corn Bread Batter in Pan

…add another layer of batter.

Blueberries in Corn Bread Batter

Top with the remaining blueberries.

Cinnamon and Sugar on Cornbread

Then top with the cinnamon and sugar mixture.

Blueberry Corn Bread Batter in pan

Bake in a preheated oven until light golden brown and a wooden toothpick inserted in the middle comes out clean (about 20 to 25 minutes).

Blueberry Cornbread Batter in pan

Serve warm…

Corn Bread with Blueberries in skillet

…cold…

Corn Bread with Blueberries in skillet

…or at room temperature.

Blueberry Corn Bread piece on plate

Time to eat.

Piece of Blueberry Corn Bread

Serve with softened butter and honey…

Corn Bread with Blueberries in skillet

…or just by its delicious self.

Piece of Blueberry Corn Bread on plate

Thank you so much for stopping by CCC!

More Dessert Recipes You May Like:

Warm Cherry Pie Rolls

Carrot Cake Banana Bread Baked Doughnuts

Blackberry and Lemon Mason Jar Lid Pies

Sugar Coated Biscuit Double Strawberry Shortcake

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Blueberry Cinnamon Cornbread

Blueberry Cornbread with Cinnamon and Sugar

Blueberries, cinnamon and sugar inside and out.
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Ingredients

For the Cornbread:

  • 1-1/4 cups flour
  • 3/4 cup corn Mmeal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1/4 cup canola oil
  • 1 egg beaten
  • 1/2 cup blueberries
  • 1 tablespoon butter, softened to grease the baking pans or muffin tins

For the Filling and Topping:

  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup blueberries

Instructions

For the Cornbread:

  • Preheat oven to 400 degrees F. 
  • Generously grease the pans or muffin tins with butter. This cornbread can be made in muffin tins, mini loaf pans, a pie pan, or 2 small iron skillets that are about 6 1/2 inches in diameter. Another option is to use one medium size iron skillet. 
  • In a medium size bowl, add a beaten egg, milk, canola oil, flour, sugar, baking powder, salt, and corn meal.  Whisk the ingredients together. 
  • To the bowl, add blueberries and gently stir them into the batter (try to stir lightly so they stay whole). Set aside.

For the Filling and Topping:

  • In a small bowl, add cinnamon and sugar.  Mix together and set aside.
  • To the baking pan (or pans), add a layer of the batter to the bottom of the pan.
  • Then add a layer of the cinnamon and sugar mixture. Add another layer of the batter and top with the remaining blueberries.
  • Then top with the cinnamon and sugar mixture. 
  • Bake in a preheated oven until light golden brown and a wooden toothpick inserted in the middle comes out clean (about 20 to 25 minutes). 
  • Serve warm, cold, or at room temperature.