Cherry Cornbread

Can we turn the clock back a few months to the beginning of cherry season and pretend that I haven’t been hiding this perfectly good brunch recipe from you all summer?  Ok, thanks.  People, I know the calendar says September but, in a very grown-up fashion,  I’m refusing to acknowledge that this summer is rapidly coming to an end.  It’s over 90 degrees in New York.  The beaches are packed.  And, thanks to that whole “being a responsible adult” thing, I haven’t had a chance to wear my new swimsuit even once.  So, no, summer I hereby declare that you are not over yet and this bright, summery cornbread proves it.

chopped cherries

This cherry cornbread is a perfect way to make use of those last remaining fresh cherries haunting the markets.  The mild sweetness of the cornbread pairs with the sweet, tangy cherries in a flavorful twist on a classic.  Perfect for a summer brunch, this cornbread is widly moist from the cherries and made with healthy whole wheat flour.  Consider your summer plans extended.

unbaked cherry cornbread

Cornbread is a perfect candidate for using a heart-healthy whole wheat flour.  The nutty flavor of the corn works well with the whole grain flours.  I opt for white whole wheat flour since it is a bit lighter in taste than regular whole wheat flour but still has all the whole grain benefits.  While I like sweet cornbread, I know that not everyone does so feel free to adjust the amount of sugar in the recipe to suit your taste.


As a traditional quick bread, this cornbread takes no time to prepare and bakes up in a flash.  It’s perfect for a last minute brunch or picnic.  The hardest part is finding your cherry pitter to pit the cherries!  Aren’t you glad you have one of those now?  I knew you would appreciate it.

cherry cornbread


Cherry Cornbread

Prep Time: 10 minutes

Cook Time: 20-25 minutes


1/2 cup unsalted butter, melted and cooled
1 cup yellow cornmeal
1 cup white whole wheat flour
1/3 - 1/2 cup sugar (depending on taste)
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon salt
1 cup buttermilk*
2 eggs
1 cup Bing cherries, pitted and diced (8 cherries reserved, pitted and halved)


- Preheat oven to 400 degrees. Grease an 8 x 8 pan with butter or non-stick spray.
- In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda and salt. Stir to combine.
- Mix in eggs, buttermilk and melted butter. Stir to combine. Do not overmix.
- Carefully fold in diced cherries. Pour into prepared pan. Top with reserved cherry halves.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack before serving.

* If you don't have buttermilk, combine 1 cup regular (or skim) milk with 1 tablespoon white vinegar and let sit for 5 minutes.

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10 Responses to “Cherry Cornbread”

  1. 1
    joanne — September 2, 2010 8:15 pm

    I’m in NYC as well and, yeah, as far as I can tell, fall is nowhere in sight. Not with this crazy heat wave we’re currently experiencing. In general, though, I prefer to stay in denial about these things for as long as possible. Cherry cornbread, here I come! It sounds fantastic, and I love your whole grain twist!

  2. 2
    Paula — September 3, 2010 5:17 am

    looks so delicate and summery :)

  3. 3
    pannybear — September 6, 2010 4:31 pm

    Love cherries and LOVE cornbread…..what a great idea to merge them! Sounds like a dynamic duo and a must try!

  4. 4
    allison [a for aubergine] — September 18, 2010 6:12 pm

    I should make this for my BF. He loves corn and he loves cherries. Thanks for the idea!

  5. 5
    Jennifer @ Maple n Cornbread — September 30, 2010 11:40 am

    I love adding fruits to cornbread but haven’t done cherries, sounds great!

  6. 6
    Vélez Delights — October 7, 2010 5:17 pm

    Yummm! So gorgeous! And I’m with you on the Summer ending fast; it flew by way too quickly!

  7. 7
    Just Cake Girl — December 28, 2010 10:45 pm

    I want to go back to the cherry season :) i just found your blog and i’m all ready loving it :) )

  8. 8
    Terry — February 26, 2011 2:57 pm


    Just made it and it is very, very salty! Looks like a great recipe, but you may want to use less salt or a combination on half salt / unsalted butter.

    • kate replied: — February 26th, 2011 3:59 pm

      Terry — My apologies! That is entirely my fault! I only use unsalted butter and I frequently make the mistake of assuming that everyone else does as well. I’ve corrected the recipe to reflect the unsalted butter.

  9. 9
    CJ — March 15, 2012 1:49 am

    Terry–it says unsalted butter. you will want to re-read the recipe.

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