This Gal Cooks

Skillet Blueberry Cornbread

Blueberry Cornbread: This super delicious, moist cornbread is made with coconut milk, fresh blueberries and brown sugar. Baked to perfection in a cast iron skillet.

This super delicious, moist Blueberry Cornbread is made with coconut milk, fresh blueberries and brown sugar.

You guys. I ain’t gonna lie. This cornbread was finger lickin’ crazy good.

And to think, I was a little skeptical of using coconut milk in this recipe. Although coconut milk is rich and creamy, the key to preventing a dry cornbread is to use buttermilk. Or so I thought.

This super delicious, moist Blueberry Cornbread is made with coconut milk, fresh blueberries and brown sugar.

Those of you who have been following this blog for a while know I have a love/hate relationship with dairy, specifically high lactose containing dairy. I made this cornbread on Easter to go along with all of the other tasty food that we made for BBQ day. I’ll get to BBQ day in a bit but first, I want to talk about this cornbread and why I used coconut milk. I based this Blueberry Cornbread recipe off of my Cast Iron Buttermilk Cornbread. So why did I use coconut milk instead of buttermilk? Well, it was sorta an experiment. I knew I was gonna eat a ton of macaroni and cheese later that day so I wanted to limit milk products where I could. And you can’t really limit the milk products in mac n cheese. Cause mac n cheese without milk and cheese just ain’t mac n cheese.

Can you say that fast three times? Mac n cheese without milk and cheese just ain’t mac n cheese. Oh you did it? Congratulations! Give yourself a pat on the back.

Anywho, the use of coconut milk resulted in one super moist cornbread. If you put the buttermilk cornbread and the coconut milk cornbread side by side and conducted a taste test, you wouldn’t be able to tell the two apart. And nope, you cannot taste the slightest hint of coconut in this bread.

Wait, what’s that? You want to talk about BBQ day? Ok. Here ya go.

BBQ 20142WM

BBQ 2014WM

That right up there is essential to any BBQ day. A grill, a smoker and a few hunks of tasty meat. BBQ day at our house means breaking out the smoker and slow smoking a Boston butt roast and a slab of baby back ribs. That Boston butt was on that smoker for 12 hours. And let me tell you, it was fall of the bone amazeballs. The ribs were on for 5-6 hours. They were so darn tender that you could just pull the meat right off the bone with your fingertips. Serve the meats with delicious sides, like this blueberry cornbread, and then stuff your face like there’s no tomorrow. Enjoy.

Blueberry Cornbread

Blueberry Cornbread

Yield: 8
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes


  • 1 C all purpose flour
  • 1 C cornmeal
  • 1/2 tsp salt
  • 1/2 C light brown sugar
  • 1/2 C coconut oil, melted
  • 3/4 C full fat coconut milk
  • 1/4 C maple syrup
  • 2 large eggs, room temp
  • 1/2 tsp baking soda
  • 1 C fresh blueberries
  • 1/2 tsp flour for dusting the blueberries
  • 1 tbsp vegetable oil
  • 1 tbsp granulated sugar for dusting the top of the cornbread (optional)


  1. Preheat oven to 350.
  2. Whisk together the flour, cornmeal and salt.
  3. Mix the brown sugar and melted coconut oil together until blended. Add the coconut milk, maple syrup, eggs and baking soda. Mix well. Mix in the flour mixture until lumpy.
  4. Toss the blueberries and the 1/2 tsp flour until the blueberries are coated. Fold into the cornbread batter.
  5. Place the vegetable oil in a 10 inch cast iron skillet and place in the oven until the oil is heated, about 4-5 minutes. Using a paper towel, coat the skillet with the oil. Pour any remaining oil into the cornbread batter and mix well.
  6. Pour the cornbread batter into the skillet and bake at 350 for 20-25 minutes or until a toothpick comes out clean.
  7. If desired, dust the top of the cornbread with granulated sugar.


If the top of your bread starts to brown a little too much while baking, simply cover the skillet with aluminum foil.

This super delicious, moist Blueberry Cornbread is made with coconut milk, fresh blueberries and brown sugar.

This super delicious, moist Blueberry Cornbread is made with coconut milk, fresh blueberries and brown sugar.

This super delicious, moist Blueberry Cornbread is made with coconut milk, fresh blueberries and brown sugar.

Blueberry Cornbread (dairy free)


 A few more BBQ Day essentials

{Click Images to View Recipes}

Creamy Homemade Coleslaw - This Gal Cooks

Creamy Homemade Coleslaw

BBQ Baked Beans

BBQ Baked Beans

Smoky Chipotle Macaroni & Cheese

Smoky Chipotle Mac n Cheese


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47 comments on “Skillet Blueberry Cornbread”

  1. A slice of this cornbread would be just perfect for my breakfast :)

  2. Wow this sounds awesome and I absolutely love that it has coconut milk in it! :D I’ve never really eaten cornbread but it looks delicious and is on my ‘to cook’ list.

  3. I love BBQ season! I love that you tried coconut milk in this recipe and had impressive results. Although it doesn’t surprise me because coconut milk always results in creamy and delicious treats. I can’t wait to try it, pinned!

  4. Holy. DROOL! Julie, everything about this is magnificent (and I like the idea of coconut milk + cornbread a whole lot). But I’m totally over the moon about those gorgeous hunks of meat!

  5. BLUEBERRY cornbread … wow! Nice twist, especially with the coconut milk addition.

  6. I’ve been wanting to make some sort of cornbread + fruit (blueberry or blackberry) recipe for a long time now and this looks awesome!

  7. I cannot wait to make this cornbread! Thanks Julie!

  8. Ok, this is serious stuff. I could talk about this cornbread all day long.. and probably into the night…. This is so perfect, because I’m planning the menu for our Memorial Day weekend at the cabin, and it’s definitely going to be a barbecue of some sort, so this cornbread will be absolutely perfect!!

    I’m so happy to have met you through Carrie (Frugal Foodie Mama)..and look forward to catching up with you!

    • Hi there Prudy! You totally have to try this when you have your BBQ. It’s the perfect side for any BBQ…or just because. :) Thank you so much for stopping by. And hooray for meeting new bloggers!

  9. I have been trying so hard to use up a carton of coconut milk and you post this! Like, how much more perfect could your timing be?! I’ve always wanted to try homemade cornbread as I’ve always wanted to work with cornmeal, and the blueberries sound amazing. This is serious BBQ food!

    • Wowza! Well hooray for perfect timing! You’ve definitely got to try homemade cornbread. It’s so easy to make and totally beats the boxed mixes any day. Thank you for stopping by, Mary Frances. :)

  10. I love using coconut milk in baking. Always gives a great flavor and of course moist. Love the summer flavors in this cornbread. Can’t wait to try!

    • You’re gonna love it, Zainab! Ha, every time I go to the store now, I buy coconut milk. I wish it wasn’t so darn expensive. Well, I’ve seen it pretty cheap but I’m kinda afraid to buy the cheaper stuff. LOL

  11. This looks really good. I’ve been meaning to get myself a skillet because everything that comes out of them just looks so darn good! And I’ve also been looking for a good cornbread recipe because the one that’s in my family comes off the side of the cornmeal container and it’s kind of dry. Thanks for sharing. You’re making me want BBQ!

    • Thank you, Vicky! I love my cast iron skillet. I’ve been using it for just about everything now. My stainless steel skillets are feeling quite neglected right now but that’s ok! Thank you for stopping by. If you get a cast iron skillet and need any tips, just stop on by and send an email to me. I’ll be happy to share any tips I have. :)

  12. Julie, I absolutely love the idea of adding blueberries to corn bread!! Totally have to try this and with the coconut milk, too. It looks fabulous! Thanks for sharing and pinning!

    • You totally do have to try it sometime, Cindy! It’s so good and you’d be surprised at how moist the coconut milk makes the cornbread. Even two days after baking it is was still moist. not a dry piece at all!

  13. Yay for BBQ season, this cornbread looks so so good Julie! I love the blueberries in here and that you used coconut milk – what an awesome recipe and can’t wait to try it :) Pinning!

  14. This blueberry cornbread is amazing! I’ve only ever eaten cornbread with savoury foods- but this is a brilliant idea adding the fresh blueberries because cornbread is super sweet. :)

  15. Julie this corn bread looks and sounds amazing, I could just eat it all up with a bit of honey, yum!

  16. Ok, so I was dying over the cornbread, especially with the use of coconut milk. Decided, heck yes I am going to make this. Then I saw the bbq and now I am absolutely starving. Thanks for both of these. Beautiful!

    • You’re welcome, Matt! Thank you so much for stopping by.

      I sure do enjoy the BBQ days that we have. Devouring that meat and all of the tasty sides for a few days is totally worth all of the work put into it. :)

  17. I’ve just pinned this. I’ve been using coconut milk, oil and cream in most of my food these days and it really adds a delicious and subtle flavor-not overpowering at all!

    If you have a minute to spare I’d be thrilled if you could share your post at my weekly Say G’day Saturday link up. It has just started and this would be a fantastic addition.

    I’m not sure if you are a contributor to my Mother’s Day group board on Pinterest? If you aren’t and would like to join in I’m inviting bloggers to do so on the blog today.

    Best wishes for a great weekend,
    Natasha in Oz

  18. Mmmm…BBQ Day sounds fantastic! I love cornbread that’s both sweet and savory, and coconut milk sounds like a great addition, Julie! Pinning. :)

  19. Pingback: Apple Pie Butterscotch Snickerdoodle Bread | This Gal Cooks

  20. So unique, so delicious! Pinned!

  21. This is so genius! I never would have thought to try coconut milk in the cornbread, I can’t wait to give it a try. Love when cornbread is baked in a cast iron skillet, I swear it tastes better that way!

    • The only way I make cornbread anymore is in my cast iron skillet. It’s definitely the way to go. Hope you enjoy the recipe if you give it a try. The coconut milk worked so well in the recipe!

  22. I’ve done coconut milk in cornbread before so I can totally attest to its awesomeness. Love the blueberries in here too for sweetness!

  23. yes yes yes! I love everything about this. AND I think I have all the ingredients!

  24. I can totally see how coconut milk would be a great alternative for buttermilk. I am for sure going to try this out!

  25. Please proof your recipes!! Just made this with my kids and so I wasn’t focused. You don’t mention when to add the eggs or sugar, so of course we didn’t. We tried to fix it once I realized the mistake but the whole thing was a mess and now instead of eating this for breakfast, we’ve wasted all these ingredients and will be having cereal.

    • Hi Jenn,

      Thank you so much for pointing this error out to me. I am truly sorry that the recipe did not work for you. I have updated the recipe and I hope you will give it a try again. Again, I thank you for pointing this out to me.