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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This was quick, easy and delicious. I didn’t have a skillet and used a Dollar Tree Aluminum cake pan (rectangle). Because it had to travel. The only thing that was different was it didn’t have the crusty top, it was a soft crust. But delicious!
Those cake pans are handy for when you are taking food somewhere. I’m glad you liked it!