Delicious Blueberry Cornbread Cooked in a Skillet

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

1. Preheat the oven to 375°F (190°C) and place a 10-inch cast iron skillet inside to heat up.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the milk, melted butter, and eggs.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Remove the skillet from the oven and brush it with vegetable oil to prevent sticking.
6. Pour the cornbread batter into the hot skillet and spread it evenly.
7. Sprinkle the blueberries evenly over the top of the batter.
8. 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.
9. Allow the cornbread to cool for a few minutes before serving.
10. Slice and serve warm. Enjoy!

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