Blueberry Peach Cornbread made with buttermilk, studded with fresh blueberries and peaches will be your new favorite breakfast treat!
Oh do I have a treat for you guys! This blueberry peach cornbread has become a favorite breakfast and for good reason!
If you haven’t experienced the flavor of corn with blueberries you need to change that now! I’m tellin ya they were made for each other. Then I decided to throw in some fresh peaches and this took it to a whole new level!
I realize I have probably broken every cornbread rule with this recipe. For starters I added in fruit, obviously. Second, I used sugar in my cornbread- oh well I wanted it to be slightly sweet. And third I used butter instead of bacon grease in my skillet. Hey at least I am using a cast iron skillet.
Our neighbors gave us a bag of their freshly picked wild blueberries and this was a first for me. I never knew how different they tasted and I instantly fell in love. They are smaller in size, sweeter and have more flavor. They were like little pockets of jam in this cornbread!
So, no matter how many cornbread rules this breaks you need to make this! Oh and if you don’t have a cast iron skillet be a rebel and break that last rule by making it in a 9×9 baking pan. I dare ya!