This Blueberry Saffron Cornbread recipe is a cross between a Northern and a Southern cornbread – just sweet and cakey enough but still full of corn flavor and texture. The blueberries give fresh pops of flavor and the saffron in the batter and the butter lends the perfect complement to the cornbread!
Cornbread is a much-loved accompaniment to just about any meal. You can make it in muffin form, in a baking sheet or – my favorite – in a cast iron skillet.
I love the skillet option for my cornbread recipe because you get a crispy crust on the bottom that is perfect with the soft, cakey interior.
Optional…but highly recommended!
Adding fresh blueberries isn’t required but is such a recommended addition to make this cornbread special. The fresh pop from the blueberries is the perfect contrast to the cornmeal texture and the crispy bottom.
You can use fresh or frozen berries. Whatever you have on hand will work for this recipe. You could even get creative and use a different fruit. Berries are my favorite and I think that strawberries or blackberries would be amazing here!
The special touch in this Cornbread Recipe
And the greatest addition to this cornbread is Saffron Simple Syrup.
Yes, you read that right – SAFFRON!
Now, I normally smother my cornbread with butter and honey. It’s something that I got from my Grandpa. He did it and I followed in his footsteps.
If I want to keep myself from using a half a bottle of honey on one piece of cornbread, I will mix up some honey butter to slather on my cornbread. My kids have seen the delight of honey butter as well. It disappears in seconds along with the cornbread.
When I tasted the Saffron Simple Syrup from Royal Rose Syrups, I knew it would replace my honey in this cornbread recipe! I was so excited to get these simple syrups and infuse them into everything that I make!
Check out my Shrimp Paella with Saffron simple syrup – it’s delicious!!
Check out Royal Rose Organic Syrups
To check out the vast array of simple syrups as well as recipes for all of them, click the link below! (Full disclosure: This is an affiliate link and I may make a small commission, at no additional charge to you, if you make a purchase.)
Royal Rose Syrups – Handcrafted in Maine, One Batch at a Time.
So which of their syrups are you going to start with?? So far, I have cooked with Saffron, Hot Ginger Lime, Strawberry Fennel and Three Chili. And my daughter bought me three more for Mother’s Day! She got me Maine Blueberry, Cranberry Spice and Cardamom Clove and I CAN’T WAIT to work them into some recipes!
I also have to say that the people at Royal Rose are incredibly nice to work with. I think I may even have a babysitting gig the next time I visit Maine – my contacts daughter is the CUTEST!
Royal Rose Simple Syrups are organic and made in small batches. They are great in baked goods as well as cocktails. And the list of flavors is so long!
Shop Royal Rose Organic Syrups!
Blueberry Saffron Skillet Cornbread
12
servings15
minutes25
minutesIngredients
1 to 2 Tablespoons olive oil, for the pan
200 grams (1 3/4 cups) all-purpose flour
156 grams (1 cup) yellow cornmeal
50 grams (1/3 cup) granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
280 mL (1 1/4 cup) milk, at warm room temperature
3 Tablespoons Royal Rose Saffron Simple Syrup
57 grams (4 Tablespoons) unsalted butter, melted and cooled
50mL (1/4 cup) olive oil
1 large egg, at room temperature
2 cups blueberries, fresh or frozen, dredged in flour lightly
- For the Saffron Butter
113 grams (1 stick) unsalted butter, at warm room temperature
2 Tablespoons Royal Rose Saffron Simple Syrup
Directions
- Preheat oven to 375F. Pour in the 1 to 2 Tablespoons olive oil and swirl around the pan to coat.
- In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In another bowl or large measuring cup, whisk together the milk, simple syrup, cooled melted butter, oil, and the egg.
- Pour the liquid ingredients into the flour mixture, stirring quickly and gently until almost combined. Add the blueberries and stir just until dispersed. Do not over mix: stir the batter just enough to bring it together and moisten the ingredients evenly.
- Spread the batter into the prepared pan. Bake the bread for 20 to 25 minutes, or until the edges begin to pull away from the pan and a cake tester or paring knife inserted in the center comes out clean.
- Remove the bread from the oven and cool it on a rack for 5 minutes before cutting; serve warm.
- Store any leftovers, well wrapped, at cool room temperature for up to 3 days; freeze for longer storage.
- Make the Saffron Butter
- Mix the butter and the Royal Rose Simple Syrup together in a stand mixer or by hand until smooth and combined. Refrigerate to firm back up. Remove from the refrigerator and bring to room temperature prior to serving.
- Smother a slice of the cornbread with the saffron butter and enjoy!
Ok, I caved.. Just ordered three syrups: lavender lime, ginger lime, and saffron
your fault. Totally… 😉 😉 😉
I will be nagging you to help me with ideas to use them all, you know I don’t drink alcohol but I bet they will be nice for mocktails and baking too
your cornbread sounds spectacular!