This gluten free cornbread is jazzed up with the addition of blueberries, and kept Paleo friendly by using grain-free baking flours. If you’ve never made a skillet cornbread before, you’re in for a real treat. The outer edges and top get crispy, while the inside stays tender and moist from the blueberries.
What’s in a Paleo cornbread?
As you well know, corn is not Paleo, so a traditional cornbread made of cornmeal wouldn’t be Paleo friendly. We opted to use almond flour and coconut flour instead. Combine the flours with honey and eggs and you’ve got a simple, yet satisfying “cornbread”. Seriously, it totally passes off as the real deal! We use grain-free flours often, and some other great Paleo friendly baking recipes are our lemon poppy seed muffins, coffee cake muffins and morning glory breakfast muffins.
What kind of blueberries work best in this blueberry cornbread?
Well, you have some options and below I’ll share some pros and cons of each.
- Fresh blueberries – these are probably the best option to add the freshest flavor, help the texture stay moist, etc.
- Frozen blueberries – these can be more convenient if blueberries are out of season and you’ve already got them in your freezer. The only caution is that they make your cornbread mushier, and maybe too mushy for some of you. In addition, you will need to bake longer due to the extra moisture, more like 20-25 minutes. Just watch closely so the edges and top don’t burn.
- Freeze dried blueberries – these are great because you can re-hydrate them to get some of the moisture into the dough. It does seem like they’re less flavorful than fresh blueberries though.
- Dried blueberries – these are great if you’ve already got them on hand and blueberries are out of season. They won’t add the extra moisture but they have good flavor. Watch your cooking time because you may need to bake for less time.
Is the blueberry topping a must?
Hmmm…I mean, if you want your blueberry cornbread to be extra delicious, then YES! The broken down blueberries with the hint of lemon add a special burst of flavor to this gluten free and paleo cornbread. It’s a fun way to add a little fancy to your rustic cornbread, but you do you. Don’t have 2 cups of blueberries or don’t want to worry about making an extra thing…that’s cool. You’ll still enjoy this blueberry cornbread without the sauce on top.
Some other gluten free breads and muffins to try
- PALEO VEGAN BANANA BREAD
- GLUTEN FREE LEMON POPPY SEED MUFFINS
- COFFEE CAKE MUFFINS
- MORNING GLORY BREAKFAST MUFFINS
- PALEO PUMPKIN BREAD
Time to try this Skillet Gluten Free + Paleo Blueberry Cornbread
Whether you want a side to go with your soups or salads or you just want a little something to enjoy with your coffee in the morning, make this blueberry cornbread! Leave a rating and review below to let us know how it goes. Also, take a pic to share on Instagram. Tag us @realsimplegood so we can check it out! And give us a follow if you don’t already – let’s stay connected!
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Skillet Gluten Free Blueberry “Cornbread”
- Cast Iron Skillet or 9"x9" Baking Dish
For the blueberry sauce:
- 1 cup blueberries (fresh or frozen)
- 1/2 lemon, juice of (more or less, to taste)
- Preheat oven to 375° Fahrenheit, and grease a 10" cast iron skillet or 9×9" square baking dish and set aside.
- Place all of the ingredients, except for the blueberries in a large mixing bowl and mix with a fork.
- Fold in blueberries and transfer to greased skillet or dish. Smooth the top and place in the oven.
- Bake for 15-20 minutes until the top turns golden brown. Be careful not to overbake to avoid the cornbread drying out.
- While the cornbread is baking, make the blueberry sauce. Place one cup blueberries in a small sauce pan over medium heat. Let them cook down, stirring occasionally until they are broken up and saucy. Remove from heat, stir in lemon juice and set aside until you serve.
- When cornbread is done, remove from oven and cool completely. Serve with the blueberry sauce on top.