Brenda Patel
@patelbrenda
Skillet Blueberry Cornbread
This Skillet Blueberry Cornbread is a delightful blend of sweet blueberries and savory cornmeal, baked to golden perfection in a cast iron skillet. It's a perfect side dish or a sweet treat for breakfast or brunch, offering a unique twist on traditional cornbread.
Details
- Cuisine:american
- Meal Type:breakfast
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:12
- Views:8
Recipe Information
- Prep time25 min.
- Cook time30 min.
- Total time55 min.
- Servings10
Ingredients
- 3 tablespoons
- 1 cup
- 1 cup
- 2 tablespoons
- 1 cup
- 1 cup
- 1/2 cup
- 2 teaspoons
- 1 teaspoon
- 1 cup
- 1/2 cup
- 2
Cooking Instructions
Follow our step-by-step guide on how to make Skillet Blueberry Cornbread.
Step 1
Preheat your oven to 400°F (200°C). Pour the vegetable oil into a 9-inch cast iron skillet and place it in the oven to heat up.
Step 2
In a microwave-safe bowl, combine the frozen corn kernels. Cover and microwave on high for 2 1/2 minutes, stirring halfway through. Drain any excess liquid using a colander, then transfer the corn to a medium bowl. Add the blueberries and 2 tablespoons of flour, tossing gently to coat. Set aside.
Step 3
In a large mixing bowl, combine the cornmeal, 1 cup of flour, sugar, baking powder, and salt. Mix well.
Step 4
In a separate small bowl, whisk together the buttermilk, melted butter, and eggs until well combined. Pour this mixture into the dry ingredients and stir until just combined. Gently fold in the blueberry-corn mixture.
Step 5
Carefully remove the hot skillet from the oven and brush the oil over the bottom and sides to coat. Pour the batter into the skillet, leveling the top with a spatula.
Step 6
Bake in the preheated oven for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Serve warm.