This blue skillet cornbread recipe uses blue cornmeal to make a fun colored pan of slightly sweet cornbread. It is the perfect mix of fluffy and crumbly and is perfect as a side to so many meals.
Whether you are looking for fun new ways to use blue cornmeal, or your just want to make your next batch of cornbread more colorful, blue cornbread is a perfect option. It has a striking color and is easy to put together.
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 my husband 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.
Of course you could make it with yellow cornmeal, but I happened to have blue and thought that would be a fun change. My husband always appreciates when things are a little different than normal.
It makes the meal feel a little more special. Of course Little Dude 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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My husband 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 Little Dude without making the soup too sweet. You could easily up the sugar to ½ cup if you want a sweeter cornbread.
What is the difference between blue and yellow cornmeal?
Besides the color difference, there are nutritional differences between standard yellow cornmeal and the blue variety. Blue cornmeal boasts a higher protein content and is lower on the glycemic index.
Storage
Store leftover cornbread in an airtight container at room temperature for up to 3 or 4 days. For longer storage, wrap tightly and freeze. You can keep it frozen for several months.
More Cornbread Recipes
Homemade corn muffins are made from pantry staples. They are just a bit sweet and have a perfect cornbread crumb. They are so easy to make from scratch, why worry about the box?
Soft and delicious corn casserole, also known as corn pudding, is a family friendly and filling side dish.
Corn pudding gets a fun and flavorful makeover in this tasty cheesy corn casserole with green chiles. It is a cozy side dish that goes perfectly with almost any entrée.
Blue Skillet Cornbread
Equipment
Ingredients
- 1 cup milk use buttermilk if you have it
- ¼ cup butter melted
- 2 large eggs
- ⅓ cup granulated white sugar
- 1¼ cup blue cornmeal
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 cup all purpose flour
Instructions
- Preheat oven to 400°F
- Stir together milk, sugar, melted butter, and eggs until combined.1 cup milk, ¼ cup butter, ⅓ cup granulated white sugar, 2 large eggs
- Stir in cornmeal, baking powder and salt until uniform.1¼ cup blue cornmeal, 1 Tablespoon baking powder, ½ teaspoon salt
- Gently stir in flour until just combined (it’s ok if it’s a little lumpy.)1 cup all purpose flour
- Pour batter into skillet and bake for 22-28 minutes. You want it to be cooked through and very lightly browned.
Video
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My batter was much thicker! The bread was delicious ❣️
I am glad that you liked it!
I used Unicorn cornmeal in this recipe and the cornbread was the absolute best I’ve made in my life.
How fun! I am going to have to get my hands on some unicorn cornmeal!
Love this recipe. So easy to follow. Our family loves cornbread and l was so impressed with the ease of the recipe and l got to bake it in my cast iron pan. Taste was amazing.
I am so happy that you liked it!
Perfect! Easy peasy! Not too dry and not too moist! Not terribly sweet, which is perfect for munching with chili. The blue color also goes very well with black bean or kidney bean chili! My batter wasn’t terribly stiff and I used water plus buttermilk powder. Like another reviewer, I also came home from vacation in (beautiful) Utah with a bag of blue cornmeal and have been trying to figure out what to do with it as it’s too fine to cook as polenta and not as powdery as white (wheat) flour. This recipe is just perfect for this cornmeal. This would be a nice addition to a Thanksgiving dinner as an alternative to the standard white dinner rolls.
Bookmarked!
Yay! I am so glad it hit the spot.
Great but “Your husband your husband your husband over and over” Do you have a life?
@William, wanted to make sure you know making a comment like this doesn’t add anything productive or helpful to the world; it just spreads negativity. Cooking, creating recipes, feeding your family, and sharing with others is one heck of a productive life.
@Shannon, AMEN!
it’s cornbread, not white bread. throw the bleached flour in the trash!
Luckily you can make your cornbread however you would like. We find cornbread without the addition of flour to be too dense.
Bought blue cornmeal in Utah….brought it home to try making cornbread. Your recipe worked great. Delicious blue cornbread!
I am so glad you liked it!
I use this recipe for the first time in my brand new Lodge cast iron skull cake pan and they came out great. This was the thickest batter out of any cornbread recipe I’ve ever used. Is it supposed to be so thick? I measured my flour with a scale at 120 g per cup as the King Arthur instructions gave. Do you recommend adding more buttermilk if the batter is not pourable? Thank you!
It is a relatively thick batter, especially if the butter gets cold again. Was it similar to the batter in the video? If it came out dry when you baked it, I would add a little more buttermilk next time, otherwise I would let it be. I am glad you liked it!
My wife asked me to print a couple of the recipes but all the ads kept covering the content so I just gave up. The ads are very annoying and they slow the web page to a crawl.
I’m sorry that happened to you. The ads aren’t supposed to cover any content and they won’t print. If you use the jump to recipe button and then hit print the ads shouldn’t slow you down at all.
I LOVE cornbread in a skillet! And, the blue is SO FUN! I'm heading over to pin it, now… 🙂
Thanks Heather, I thought the blue really gave it some pizzazz!