This recipe takes traditional cornbread to the next level by incorporating juicy blueberries. Baked in a skillet, this sweet and savory cornbread is perfect as a side dish or even as a dessert. The combination of the slightly tangy blueberries with the rich cornmeal creates a delightful flavor that will leave you wanting more. With minimal prep time, you'll have a homemade treat that your whole family will love.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 cup fresh blueberries
- 1 tablespoon vegetable oil
Directions
- Preheat the oven to 375°F (190°C) and place a 10-inch cast iron skillet inside to heat up.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, melted butter, and eggs.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Remove the skillet from the oven and brush it with vegetable oil to prevent sticking.
- Pour the cornbread batter into the hot skillet and spread it evenly.
- Sprinkle the blueberries evenly over the top of the batter.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool for a few minutes before serving.
- Slice and serve warm. Enjoy!
