all-corn cornbread (with blueberries)

food is one of the ways i express my creativity. i have a bunch of cast iron skillets and i love finding new things to make using them. lately, i’ve been into making cornbread. i knew i wanted to make a cornbread using all corn and no wheat flour (not a gluten thing, i just want cornbread, not corn-and-wheat bread), so i googled a few recipes.

after making a few batches, i came up with my own recipe for all-corn cornbread that’s an almagamation of the recipes i found online. a few days ago, i thought it would taste good if i made it a bit sweeter and added some blueberries. i was right!

before the recipe, i have two notes. first – i use and recommened whole-grain medium-ground cornmeal. it does provide a relatively dense bread with the coarseness of the grind giving you some texture; use fine cornmeal if that doesn’t sound good to you. second – i like less sugar in my cornbread than might be typical, so you might need to adjust the recipe. i’ll notate below.

also, before the recipe, some pictures!

all-corn cornbread


2 cups cornmeal (i use medium ground)

2 teaspoons baking powder

1/2 teaspoon baking soda

4 tablespoons sugar (most recipes call for 8 or more – i used 8 for the blueberry cornbread, which was a perfect amount)

2 eggs

1 1/3 cups buttermilk

8 tablespoons (1 stick) butter

if you want blueberries, add 1 cup of them. you can add more or less based on your taste – the cornbread is still amazing without them!


put your 8 or 9 inch cast-iron skillet in the oven and turn it on to 425F

mix the dry ingredients in a bowl

add the eggs and buttermilk (and blueberries if you’re using them) and whisk together

when the oven is up to temperature, remove the skillet and drop the stick of butter in it and swirl it around. when the butter has melted, pour it into the batter, leaving a light layer in the skillet.

mix the butter into the batter then transfer the batter back into the hot skillet.

bake for 23 minutes. start watching it at 20 and know that you might need to cook for up to 26 minutes. you know it’s done when a toothpick stuck in the middle comes out clean.

enjoy! let me know if you try it and if you make any changes, and how that works!

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