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Cast Iron Blueberry Cornbread

It's time to put an end to the debate about if sugar belongs in cornbread or not. It does. This recipe takes your typical savory side and turns it into a sweet treat. Celebrate the berries of the summer in a new dessert!

Cast iron skillet with blueberry cornbread
cast iron blueberry cornbread


  • 1 cup fine-ground cornmeal

  • 1 ½ cup all purpose flour

  • ¾ cup sugar

  • 2 Tablespoons baking powder

  • ¾ teaspoon kosher salt

  • 2 large eggs

  • ¾ cup melted butter

  • 1 cup whole milk

  • 2 cups blueberries, divided

  • 1 lemon, juiced and zested

Ingredients for blueberry cornbread
Let's Make Some Cornbread!

Get Your Ingredients from Forty Acres Fresh Market

Order a $20 Fruit Box and request lemon and blueberries (or other berries available)

Check for the latest information on Forty Acres Fresh Market produce stands and popup markets.


  1. Preheat oven to 400

  2. Grease a 10" cast-iron skillet with oil or butter. You can also line your pan with parchment paper

  3. In a large bowl mix lemon juice, lemon zest and blueberries

  4. In a medium bowl, whisk cornmeal, flour, sugar, baking powder, and salt to combine

  5. In a large bowl, whisk eggs until combined, then whisk in butter and milk.

  6. Using a rubber spatula, fold in dry ingredients until no streaks remain. 

  7. Using a rubber spatula, fold in dry ingredients until no streaks remain. 

  8. Pour half of batter into prepared pan. Sprinkle 1 cup blueberries over, then top with remaining batter and blueberries

  9. Place cast-iron skillet in center of oven and bake 25 to 30 minutes

  10. Let cool at least 15 minutes before serving. 

*This recipe is adapted from Spiced Blog


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