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Blue Skillet Cornbread

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     I just love soups during the fall and winter.  There are so many options and they warm you to the core.  I could eat just soup for dinner and be fine, but Matt needs a little something more to make it feel like a meal.  That is why I whipped up some skillet cornbread to go with our ham and bean soup. 

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     Of course you could make it with yellow cornmeal, but I happened to have blue and thought that would be a fun change.  Matt always appreciates when things are a little different than normal.  It makes the meal feel a little more special.  Of course Jax promptly broke up his piece and put it all in his soup.  He loves stirring things up and the more things he can fit in his soup bowl the better!
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    Matt liked the cornbread so much that he cut a slice off for a friend who visited later.  He wanted to show off our blue cornbread, so he warmed it up and served it with honey and butter.  It got rave reviews all the way around!
     This cornbread is not super sweet, I wanted it to be able to stir it into my soup like Jax without making the soup too sweet.  You could easily up the sugar to 1/2 cup if you want a sweeter cornbread.

Blue Skillet Cornbread
fills 1 9″ skillet
Ingredients:

1 cup buttermilk (regular milk would work fine)
1/4 cup butter, melted
2 eggs
1 1/4 cup blue corn meal
1 cup flour
1/3 cup sugar
1 T baking powder
1/2 tsp salt
  1. Preheat oven to 400 F
  2. Stir together buttermilk, butter, and eggs until combined.
  3. Stir in cornmeal, sugar, baking powder and salt until uniform.  
  4. Gently stir in flour until just combined (it’s ok if it’s a little lumpy.)
  5. Pour batter into skillet and bake for 22-28 minutes.  You want it to be cooked through and very lightly browned. 

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Heather Coody

Tuesday 24th of November 2015

I LOVE cornbread in a skillet! And, the blue is SO FUN! I'm heading over to pin it, now... :)

Carlee

Tuesday 24th of November 2015

Thanks Heather, I thought the blue really gave it some pizzazz!

Julie's Lifestyle

Thursday 19th of November 2015

I never heard of blue corn bread before Carlee! I bet it is delicious. Thanks for sharing this at Cooking and Crafting with J&J. Enjoy the rest of the week. Julie

Carlee

Thursday 19th of November 2015

I think it is a pretty twist! Thanks so much for hosting!

Sue from Sizzling Towards 60 & Beyond

Wednesday 18th of November 2015

I've only tried cornbread in the US when I visited and haven't seen blue before! Thanks for sharing with us at #WednesdaysWisdom it is always a pleasure to have you join us Carlee.

Carlee

Thursday 19th of November 2015

It tastes exactly like the yellow version, but the blue cornmeal makes it so pretty. Thanks for hosting!

Christine | Mid-Life Croissant

Wednesday 18th of November 2015

Just love this especially accompanied by soup but on its own would be just fine too. Thanks for linking up to #SaucySaturdays.

Carlee

Thursday 19th of November 2015

Honey and butter is a perfect accompaniment if you run out of soup! Thanks for hosting!

elaine @cookinandcraftin.com

Tuesday 17th of November 2015

Looks Yummy! Does blue corn taste different then yellow? Thanks for sharing on My 2 Favorite things on Thursday!! Hope to see you again this week! Pinned!

Carlee

Tuesday 17th of November 2015

It tastes very much the same, I just thought it would be a fun look since I happened to have some blue cornmeal on hand!