• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Bojon Gourmet logo
  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home / Breakfast & Brunch / Breads & Rolls
    5 from 1 review

    Skillet Custard Cornbread with Berries and Honey

    By Alanna Taylor-Tobin on Jun 7, 2013 (updated Feb 18, 2020) / 27 Comments

    Jump to Recipe Print Recipe

    skillet custard cornbread

    Our co-op carries the most delectable blackberry honey in bulk. Every time I pour the sticky, golden goo into a jar, I feel lucky. I tasted it for the first time last year while shopping for a shoot with food photographer Eric Wolfinger. (Talk about feeling lucky!) He poured some honey into a cup and took a taste. His eyes widened and he exclaimed, "WHAT is going on with this honey?!" I tasted a drop and wondered the same thing.

    ingredients on a tray

    This honey is insanely good. It tastes like magic. You don't expect the flavor of ripe, summer blackberries to come through, but it does. It's always crystal clear and the color of amber.

    butter melting in a pan

    Since then, I've been using a lot of honey. We stir it into our tea every morning, drizzle it over granola bowls and tarts, and shake it into cocktails.

    dry ingredients in a bowl

    I used it to sweeten a skilletful of Marion Cunningham's famous custard cornbread, as adapted by Deborah Madison in Vegetarian Cooking for Everyone, in which a buttermilk cornbread batter gets topped with heavy cream and baked, forming a layer of rich custard and keeping the bread insanely tender. I scattered a mess of summer berries over the top, and finished it with a drizzle of honey.

    cornbread mix stirred in a pot

    I actually botched the recipe by adding only a half cup of buttermilk instead of the full cup. I didn't realize this until, copying the recipe from my notes, I noticed that 1 cup of buttermilk doesn't weigh 4 ounces. This explained why the cornbread wasn't as custardy as I had expected it to be. I remade it with the correct amount of buttermilk, but all the berries sank to the bottom, and the bread baked up flat, dense, and overly moist.

    berry custard cornbread before baking

    With the added moisture from the berries, the lesser amount of buttermilk turned out to be key. It bakes into the lightest, springiest cornbread, ever. Jammy pockets of berries brighten the landscape of stone-ground yellow cornmeal, and a bit of thickened cream likes to gather on the bottom of the pan. A lick of honey on top adds a touch of necessary sweetness. I used blueberries and raspberries, but I think blackberries and/or cherries would be tasty, too.

    liquid mix poured onto berries

    The batter comes together in the time it takes to preheat the oven, which means you can have breakfast ready in just over an hour, including cooling time. Eat a slice warm from the oven, and I think you'll feel pretty lucky yourself. I sure did.

    berry cornbread in a skillet

    slice of berry custard cornbread

    More Berry Breakfast Recipes:

    • Berry Peach Oven Pancake
    • Sweet Corn Grits with Berries and Honey
    • Maple Blueberry Buckwheat Scones
    • Huckleberry Sprouted Wheat Pancakes
    • You Make Me Feel Like A Natural Woman: 42 Healthier Mother's Day Brunch Recipes

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this skillet custard cornbread recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    berry custard cornbread
    5 from 1 review

    Skillet Custard Cornbread with Berries and Honey

    Print Recipe Pin Recipe
    This sweet cornbread makes the perfect breakfast or brunch.
    Alanna Taylor-Tobin
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total: 35 minutes minutes
    Servings: 4 to 6 servings.

    Ingredients

    For the cornbread:

    • 2 tablespoons unsalted butter (1 ounce)
    • 1/2 cup all-purpose flour (2 1/2 ounces)
    • 1/2 cup stone ground yellow cornmeal (2 1/2 ounces)
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon fine sea salt
    • 1 large egg
    • 1/2 cup well-shaken buttermilk (4 ounces)
    • 2 tablespoons honey (blackberry), plus extra for drizzling (1 1/4 ounces)
    • 1/2 teaspoon vanilla extract
    • 1/2 cup raspberries
    • 1/2 cup blueberries
    • 1/2 cup heavy cream (4 ounces)
    Prevent your screen from going dark

    Instructions

    Make the cornbread:

    • Position a rack in the center of the oven and preheat to 375ºF.
    • Place the butter in a 8" oven-proof skillet with 2" high sides (or use an 8- or 9" round baking pan, or an 8" square baking pan). Place in the oven to melt, about 3 minutes.
    • Meanwhile, in a medium bowl, sift or whisk together the flour, cornmeal, baking powder, baking soda, and salt.
    • In another medium bowl, whisk together the egg, buttermilk, honey, and vanilla extract.
    • Stir the flour mixture into the egg mixture until almost combined. Brush some of the melted butter up the sides of the pan, and add the rest to the batter, stirring until just combined.
    • Scrape the batter into the hot, buttery pan and spread into an even layer. Place the berries evenly over the top. Pour the cream over the berries and batter – don't stir it in. It will sink into the batter as it bakes.
    • Place the skillet on a rimmed baking sheet to catch any drips. Bake the cornbread until the edges are golden and pulling away from the sides of the pan, and a tester inserted near the center comes out clean, 20-30 minutes.
    • Let the cornbread cool for at least 20 minutes. Drizzle the top with a few spoonfuls of honey. Cut into wedges and serve warm.
    • The cornbread will keep, refrigerated, for up to 3 days. Reheat in an oven or toaster oven until warm.

    Notes

    Adapted from Vegetarian Cooking for Everyone.
    This makes enough cornbread to fill an 8-inch skillet with 1 3/4-inch high sides. If you don't have an oven-safe skillet, bake the batter in an 8- or 9-inch round, or 8-inch square, pan. You can also double the recipe and bake it in a 10-inch skillet.
    Both fresh and frozen berries work fine here; if using frozen berries, no need to defrost them first. If you lack buttermilk, you can probably use whole milk or plain, runny yogurt (or a combination) in its place. And if you need a way to use up the leftover buttermilk, try this pie or these biscuits.
    Since cornmeal can go rancid and taste bitter, I recommend buying only what you need as you need it, and storing it at room temperature for no more than a few months.
    I use blackberry honey here, but any flavorful, runny honey will do the trick.
    All ounce measurements here are by weight.
    Variation: Extra-Custardy Skillet Cornbread with Berries and Honey
    After I thoroughly trashed the über-custardy version above, it's kind of grown on me. Make this version by using a full cup of buttermilk in place of the half cup in the recipe above. I like this one best chilled and then re-heated in a 300º oven or toaster oven, as it gives the starches time to absorb the excess moisture.
    Nutritional values are based on one of four servings.

    Nutrition

    Calories: 373kcalCarbohydrates: 42gProtein: 7gFat: 20gSaturated Fat: 12gCholesterol: 100mgSodium: 275mgPotassium: 246mgFiber: 4gSugar: 13gVitamin A: 720IUVitamin C: 5.7mgCalcium: 85mgIron: 1.7mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Skillet Custard Cornbread with Berries and Honey

    Adapted from Vegetarian Cooking for Everyone

    This makes enough cornbread to fill an 8-inch skillet with 1 3/4-inch high sides. If you don't have an oven-safe skillet, bake the batter in an 8- or 9-inch round, or 8-inch square, pan. You can also double the recipe and bake it in a 10-inch skillet.

    Both fresh and frozen berries work fine here; if using frozen berries, no need to defrost them first. If you lack buttermilk, you can probably use whole milk or plain, runny yogurt (or a combination) in its place. And if you need a way to use up the leftover buttermilk, try this pie or these biscuits. Since cornmeal can go rancid and taste bitter, I recommend buying only what you need as you need it, and storing it at room temperature for no more than a few months. I use blackberry honey here, but any flavorful, runny honey will do the trick.

    All ounce measurements here are by weight.

    Makes 4-6 servings

    For the cornbread:
    2 tablespoons (1 ounce) unsalted butter
    1/2 cup (2 1/2 ounces) all-purpose flour
    1/2 cup (2 1/2 ounces) stone ground yellow cornmeal
    1/2 teaspoon baking powder
    1/4 teaspoon baking soda
    1/4 teaspoon fine sea salt
    1 large egg
    1/2 cup (4 ounces) well-shaken buttermilk
    2 tablespoons (1 1/4 ounces) honey (blackberry), plus extra for drizzling
    1/2 teaspoon vanilla extract

    1/2 cup raspberries
    1/2 cup blueberries
    1/2 cup (4 ounces) heavy cream

    Make the cornbread:

    Position a rack in the center of the oven and preheat to 375ºF.

    Place the butter in a 8" oven-proof skillet with 2" high sides (or use an 8- or 9" round baking pan, or an 8" square baking pan). Place in the oven to melt, about 3 minutes.

    Meanwhile, in a medium bowl, sift or whisk together the flour, cornmeal, baking powder, baking soda, and salt.

    In another medium bowl, whisk together the egg, buttermilk, honey, and vanilla extract.

    Stir the flour mixture into the egg mixture until almost combined. Brush some of the melted butter up the sides of the pan, and add the rest to the batter, stirring until just combined.

    Scrape the batter into the hot, buttery pan and spread into an even layer. Place the berries evenly over the top. Pour the cream over the berries and batter – don't stir it in. It will sink into the batter as it bakes.

    Place the skillet on a rimmed baking sheet to catch any drips. Bake the cornbread until the edges are golden and pulling away from the sides of the pan, and a tester inserted near the center comes out clean, 20-30 minutes.

    Let the cornbread cool for at least 20 minutes. Drizzle the top with a few spoonfuls of honey. Cut into wedges and serve warm.

    The cornbread will keep, refrigerated, for up to 3 days. Reheat in an oven or toaster oven until warm.

    Variation: Extra-Custardy Skillet Cornbread with Berries and Honey
    After I thoroughly trashed the über-custardy version above, it's kind of grown on me. Make this version by using a full cup of buttermilk in place of the half cup in the recipe above. I like this one best chilled and then re-heated in a 300º oven or toaster oven, as it gives the starches time to absorb the excess moisture.

    skillet berry cornbread

    You might also like...

    Summer
    « Asparagus and Shiitake Mushroom Tart with Polenta Crust
    Green, Yellow, and Romano Bean Salad with Sweet Corn and Feta »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Kelly Harms says

      June 08, 2013 at 6:50 am

      OMG--this looks amazing. I'll have to wait till it cools down here (soon I hope so I can bake) and give this a try!

      Reply
      • Alanna says

        June 09, 2013 at 5:07 pm

        Thanks, Kelly! Crossing my fingers for cool weather in your neck of the woods. :)

        Reply
    2. Amy @ Swiss Miss in the Kitchen says

      June 08, 2013 at 2:04 pm

      ooohhh... This looks superb!! I guess it would be wonderful as a breakfast or mid afternoon treat with some hot tea or coffee... (can I come over? :) I'll bring the coffee ;)
      Lovely as usual!
      xox Amy

      Reply
      • Alanna says

        June 09, 2013 at 5:11 pm

        If you're bringing coffee, you can come over any time! Thanks for the super sweet note, Amy. :)

        Reply
    3. carey says

      June 09, 2013 at 12:46 pm

      Honey is such an amazing thing. (Sometimes I get a little overwhelmed thinking about just how different they all can be, and then I kind of freak out because I'll never be able to try them all.) :P

      So, one of my biggest problems with cornbread is that it has always been too dry and crumbly for my tastes. THIS totally seems like it solves that problem! And I never would have thought to combine berries with cornbread in a million years, but I can imagine how good it is, especially with the custard-y texture and the delicious honey. (Also, anything baked up in a skilled = YES!)

      Reply
      • Alanna says

        June 09, 2013 at 5:18 pm

        I know what you mean about the honey. There's a honey vendor at the farmers market that we occasionally get our lazy butts to where they let you sample all different kinds. Good thing they taste so amazing, or you'd die of sticker shock! SF farmers markets are too hip for their own good.

        I was so happy when I tasted this cornbread! I also have a problem with dry, crumbly cornbread, but this is moist, sweet and light as the box-mix stuff. (Isn't it so unfair how good the flavor and texture of box mixes can be? I hate that!) Also, the extra-custardy version is growing on me. Much better chilled and reheated than straight from the oven. :)

        Reply
    4. Grandbabycakes says

      June 09, 2013 at 3:08 pm

      I'm in love! Now that is some serious cornbread!

      Reply
      • Alanna says

        June 09, 2013 at 5:12 pm

        Aw, thanks! Your site is super adorable - I'm loving it!

        Reply
    5. Monisha says

      June 10, 2013 at 2:51 am

      The texture is just as you said. I usually have uneven results with cornbread, even with some mixes. I almost wondered whether to put sweet corn into the batter but ended up forgetting about it. Glad I did, the texture, sweetness and moistness was a treat. Having it now as a late night snack with a cup of tea. heaven.

      Reply
      • Alanna says

        June 10, 2013 at 4:57 pm

        I totally considered adding sweet corn to this, too! I'm so glad you liked it, Monisha! Thank you for commenting. :)

        Reply
    6. Little Box Brownie says

      June 10, 2013 at 8:01 am

      wow I love, love love your blog. This looks so good, yum.

      Reply
      • Alanna says

        June 10, 2013 at 5:01 pm

        Aw, thanks! I'm having the identical reaction to your blog! Positively drooling. :)

        Reply
    7. Cindy says

      June 10, 2013 at 2:18 pm

      Oh, my! I am totally enchanted by this recipe and those jammy berry gems are calling my name!

      Reply
      • Alanna says

        June 10, 2013 at 5:13 pm

        Aw! That's high praise, Cindy - big fan of your site! :)

        Reply
    8. Erika says

      June 10, 2013 at 2:42 pm

      You had me at custard cornbread.. well done, very well done!!!

      Reply
      • Alanna says

        June 10, 2013 at 5:13 pm

        Thanks a lot, Erika. :)

        Reply
    9. Suzuki says

      June 11, 2013 at 4:21 am

      Well, my mom and I just enjoyed this comforting treat hot out of the oven (the uber-custardy version, of course). I think this should win some kind of County Fair prize!

      I hope I will never forget to keep making this.

      Reply
      • Alanna says

        June 11, 2013 at 6:25 am

        Yay!!! I'm so glad you gals liked it! That makes me uber-happy. :)

        Reply
    10. Shelly West says

      June 11, 2013 at 12:22 pm

      Oh my! This looks SO delicious - I love the colorful texture that the berries add.

      Reply
      • Alanna says

        June 11, 2013 at 1:37 pm

        Thanks, Shelly. :)

        Reply
    11. Katherine says

      August 07, 2014 at 11:56 am

      Well I came here for your Shakshouka recipe for breakfast tomorrow as my sister and her husband are visiting.

      Much to my dismay I somehow stumbled upon this recipe. Dismay because my first thought was: YUM. What a conundrum: savory or sweet? Now I'm thinking Shakshouka tomorrow and the ueber-custardy version of Skillet Custard Cornbread warmed up Saturday.

      Thanks as always Alanna for recipes that treat the eye and the stomach. I never fail to find something delicious here.

      Reply
      • Alanna says

        August 11, 2014 at 8:58 am

        Oh my goodness, thank you for the kind note, Katherine! I hope the brunches went swimmingly and that the food was well-liked!

        Reply
      • Katherine says

        August 11, 2014 at 10:27 pm

        The cornbread was a WINNER. We all loved it. Cooked in my cast iron pan with frozen (unthawed) raspberries and blueberries.

        As Amy posted - it could also be a great 'kaffee und kuchen' or even a not too sweet dessert. Versatile, a snap to bake and hardy enough to haul over to a party / potluck.

        Reply
      • Alanna says

        August 12, 2014 at 6:51 pm

        Yay! I'm so glad you liked it! You are rocking my world with all the recipe trying - thank you so much for the great feedback!

        Reply
    12. Charlotte says

      October 17, 2017 at 11:40 am

      I know I'm about 4 years late but I just tried this and it's absolutely incredible! Used blackberries, raspberries, and blueberries and I think next time I might increase the cream slightly (maybe 2/3 cup?) because those pockets of cream were the best part. Regardless, so delicious as-written (I used the smaller quantity of buttermilk). Your pictures are gorgeous!

      Reply
      • Alanna says

        October 17, 2017 at 7:15 pm

        Aw, I'm so glad you liked the recipe! Increasing the cream sounds like a good call. Let me know how it turns out!

        Reply
    13. Terri Dyson says

      August 02, 2020 at 3:52 pm

      Hello. I am looking for a recipe that calls for 2 cups f milk to be poured over the hot skillet of cornbread when removed from the oven. Have you ever made this or heard of it? I know it sounds odd but it it delicious. Thanks.

      Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh From the Blog

    • Super-Moist Gluten-Free Chocolate Bundt Cake
    • Gluten-Free Pumpkin Spice Muffins with Oat Flour
    • Creamy Vegan Pumpkin Pie Bars with a Gluten-Free Shortbread Crust
    • 5-Minute Crème Fraîche Chocolate Ganache
    • 2-Ingredient Crème Fraîche (Easy & Foolproof!)

    You might also like...

    Footer

    Instagram

    Time for a “me” moment… with goat cheese! I Time for a “me” moment… with goat cheese!

I love having a snack at teatime in the afternoon, and Vermont Creamery’s chocolate cherry goat cheese is making my dreams come true. With its velvety texture, rich notes of chocolate and fruit, and bright goat cheese, it tastes like the most luscious chocolate cherry cheesecake. 

Pair it with crackers, fruit, nuts, and pour yourself a cup of tea for an elegant afternoon pick-me-up. 

Bojon appétit!

#memoment #teatime #cheeseplatter #cheeseplate #snacktime #goatcheese #chevre #chocolatelovers
    Next up for crème fraîche week: 4-ingredient crème fraîche ice cream 🍦

It’s rich, tangy, not too sweet, and goes with just about any dessert. It’s a brilliant use for the homemade crème fraîche I shared in my last post 😉

Shown here with the marzipan berry crisps from Alternative Baker (page 152) - so good. 🫐🍓

Leave a comment if you’d like the recipe and I’ll DM you the link 🔗

Bojon appétit! 👩🏻‍🍳

#icecreamrecipe #cremefraiche #glutenfreebaking
    Did you know you can make your own crème fraîche Did you know you can make your own crème fraîche from scratch with just two ingredients? 

When I worked as a pastry chef, we would whip up a big batch every week to use in and on desserts. I just popped the recipe for this delicious and versatile ingredient on TBG! (It’s also in Alternative Baker on page 223)

Here are some of the ways I love to use it:

✨dolloped on desserts such as gluten-free apple cake 
✨nommed straight from the jar!
✨swirled in a bowl of soup (curried carrot ginger🥕)
✨churned into crème fraîche ice cream
✨mashed into potatoes 
✨baked into GF chocolate Bundt cake

If you want any of the recipes, including my easy & foolproof crème fraîche recipe, just leave a comment and I’ll send you the link(s)!

#cremefraiche #glutenfreebaking
    It’s creme fraiche week here at TBG staring with It’s creme fraiche week here at TBG staring with this super-moist gluten-free chocolate Bundt cake. 🍫

There’s creme fraiche in the batter and ganache, and it’s lovely served with billows of creme fraiche whipped cream. 

Creme fraiche adds bright notes and richness to this luscious cake. It’s fudgy and rich with a springy, tender crumb. 

A blend of flours (sweet rice, teff, and tapioca) makes it sneakily gluten-free. 

Swipe to read some sweet comments from happy bakers! 🤗

https://bojongourmet.com/gluten-free-chocolate-bundt-cake/

#chocolatecakes #bundtcakes #glutenfreecakes
    I just got a sweet comment on this gluten-free tom I just got a sweet comment on this gluten-free tomato galette recipe by a reader who made it with extra cheese and some dijon mustard spread on the crust. This gave me a wicked craving for this flaky tomatoey goodness, and I thought you all might feel the same way! 

Swipe to see how it’s made ➡️

This recipe starts with my favorite flaky gluten-free pie crust made with sweet rice, oat, and millet flours. Top this with parmesan, mozzarella, oregano, and thick heirloom tomato slices that have been salted and drained to concentrate their flavor. 

It bakes into a golden galette loaded with the flavors of summer. Enjoy!

#tomatoseason #heirloomtomatoes #tomatogalette
    Just over here lovin’ on some #paleodesserts 💅

I’ve rounded up 25 of my favorites into one delicious post! There are fluffy cakes, chewy cookies, fancy tarts, and luscious puddings. All recipes are grain-free and dairy-free and some are even vegan, egg-free, and nut-free.

#paleodiet #veganbombs #paleodessert #bojongourmet

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2023 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack