Blueberry Cornbread in a Skillet

Name: Blueberry Cornbread in a Skillet recipe
Prep time: 20 min
Cook time: 30 min
Yield: 1 9-inch skillet bread
Cuisine: Global
Ingredients: 3 tablespoons vegetable oil; 1 cup frozen sweet corn kernels; 1 cup fresh blueberries; 2 tablespoons all-purpose flour; 1 cup cornmeal; 1 cup all-purpose flour; ½ cup white sugar; 2 teaspoons baking powder; 1 teaspoon salt; 1 cup buttermilk; ½ cup unsalted butter, melted and cooled; 2 large eggs

by Jennifer Howard 1 year ago

5 (2)

30 minutes

305.3 kcal

38.7 g carbs

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Description

Sweet blueberries and savory corn are the perfect combination in this easy skillet cornbread that's perfect for breakfast, lunch, or dinner.

Ingredients

3 tablespoons vegetable oil
1 cup frozen sweet corn kernels
1 cup fresh blueberries
2 tablespoons all-purpose flour
1 cup cornmeal
1 cup all-purpose flour
½ cup white sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
½ cup unsalted butter, melted and cooled
2 large eggs

Directions

1. Pour vegetable oil into a 9-inch cast iron skillet and place skillet in the center of the oven. Preheat oven to 400 degrees F (200 degrees C).
2. While the oven is preheating, place corn in a microwave-safe bowl. Cover and microwave on high for 2 1/2 minutes, stirring halfway through. Place corn in a colander to drain any excess liquid, then transfer to a medium bowl. Add blueberries and 2 tablespoons flour and toss to combine; set aside.
3. Combine cornmeal, 1 cup flour, sugar, baking powder, and salt in a large bowl.
4. Whisk buttermilk, melted butter, and eggs together in a small bowl. Pour into the cornmeal-flour mixture and mix to combine. Gently fold in the reserved blueberry-corn mixture.
5. Remove skillet from the oven and brush the oil onto the bottom and sides until coated. Pour batter into the hot skillet and level the top with a spatula.
6. Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Serve warm.