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Blueberry Cornbread in a Skillet
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Blueberry and corn skillet cornbread: a delightful blend of sweet and savory, ideal for any meal.
Ingredients:
  • 1 cup frozen sweet corn kernels
  • 1 cup fresh blueberries
  • 2 tablespoons all-purpose flour
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 0.5 cup white sugar
  • 2 teaspoons baking powder
  • 1 cup buttermilk
  • 0.5 cup unsalted butter, melted and cooled
  • 2 large eggs
Instructions:
  • Drizzle vegetable oil into a 9-inch cast iron skillet and set it in the middle of the oven. Preheat the oven to 400 degrees F (200 degrees C).
  • As the oven preheats, microwave corn in a bowl. Drain in a colander and transfer to a medium bowl. Mix in blueberries and 2 tablespoons flour, then set aside.
  • In a large bowl, mix together cornmeal, 1 cup of flour, sugar, baking powder, and salt.
  • Combine whisked buttermilk, melted butter, and eggs with the cornmeal-flour mixture. Carefully incorporate the blueberry-corn mixture.
  • Take the skillet out of the oven and evenly coat the bottom and sides with oil. Pour in the batter and smooth the top with a spatula.
  • Bake in the preheated oven for 25 to 30 minutes until golden brown and a toothpick inserted into the center comes out clean. Serve warm.

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