Is it better to use buttermilk or milk in cornbread?

Both can work, but it depends on the texture and tang you're aiming for. Buttermilk creates a richer, more tender crumb thanks to its acidity, which reacts with the baking powder. For this recipe for blueberry lemon cornbread , regular milk keeps things light and lets the lemon shine, but buttermilk adds extra depth if you have it on hand.

Can you put lemon in cornbread?

Absolutely! Lemon is what gives this blueberry lemon cornbread recipe its signature zing. The zest adds fragrant oils, while the juice balances the sweetness of the blueberries. It’s a simple addition that transforms traditional cornbread into something bright, flavorful, and refreshing.

How to enhance the flavor of cornbread?

For this recipe, enhancing flavor starts with good lemon zest and juicy blueberries. But beyond that, you can boost flavor with vanilla extract, a pinch of cinnamon, or a touch of honey. Toasting your cornmeal before mixing it is another trick to deepen its natural sweetness.

What is the difference between cornbread and Southern cornbread?

Classic cornbread tends to be sweeter and cake-like, often made with sugar and flour. Southern cornbread, on the other hand, is more rustic — made with less (or no) sugar, more cornmeal, and often cooked in a cast iron skillet. This recipe for blueberry lemon cornbread sits somewhere in the middle: it honors the Southern skillet style while embracing a sweeter, brunch-friendly twist.

Recipe for Blueberry Lemon Cornbread – A Delicious Twist Bursting with Berries (2025)

Name: Recipe for Blueberry Lemon Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 slices
Cuisine: American
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; 1/3 cup sugar; 4 tsp baking powder; 1/2 tsp salt; 1 fresh lemon (zest and juice); 1 cup milk; 1 large egg; 1/3 cup cooking oil; 1 Tbsp butter (for skillet); 1/2 cup frozen blueberries

Description

A zesty twist on a Southern classic, this recipe for blueberry lemon cornbread is golden, moist, and bursting with fresh citrus and sweet berry flavor. Perfect for brunch, snacks, or savory dinner sides.

Ingredients

Scale

1 cup cornmeal

1 cup all-purpose flour

1/3 cup sugar

4 tsp baking powder

1/2 tsp salt

1 fresh lemon (zest and juice)

1 cup milk

1 large egg

1/3 cup cooking oil

1 Tbsp butter (for skillet)

1/2 cup frozen blueberries

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Instructions

1. Preheat oven to 425°F and place a cast iron skillet inside.

2. Zest lemon (about 1 tsp) and juice it (about 1 Tbsp).

3. In a large bowl, combine cornmeal, flour, sugar, baking powder, salt, and lemon zest.

4. In a second bowl, whisk together milk, oil, egg, and lemon juice.

5. Pour wet mixture into dry and stir until just combined. A few lumps are fine.

6. Carefully remove skillet from oven, add butter, and spread it across the bottom and sides.

7. Pour batter into hot skillet, sprinkle frozen blueberries on top, and press them gently in.

8. Return skillet to oven and bake for 20–25 minutes, or until golden brown and a toothpick comes out clean.

9. Cool slightly, slice into 8 pieces, and serve warm.

Notes

Don’t thaw the blueberries — they’ll bake perfectly from frozen.

Use buttermilk for a richer crumb or make your own with lemon juice.

Toss fresh berries in flour to prevent sinking if using instead of frozen.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breads
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 11g
Sodium: 220mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg