Rating: 5 stars
1 Ratings
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Sweet blueberries and savory corn are the perfect combination in this easy skillet cornbread that's perfect for breakfast, lunch, or dinner.

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Recipe Summary

cook:
30 mins
total:
50 mins
prep:
20 mins
Servings:
10
Yield:
1 9-inch skillet bread
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

  • Combine cornmeal, 1 cup flour, sugar, baking powder, and salt in a large bowl.

  • 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.

  • 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.

  • Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Serve warm.

Cook's Note:

You can use frozen blueberries in place of fresh, if preferred.

Nutrition Facts

305 calories; protein 5.1g; carbohydrates 38.7g; fat 14.8g; cholesterol 62.5mg; sodium 371.7mg. Full Nutrition
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