Blueberry Cornbread in a Skillet

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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

Instructions

  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
  3. place corn in a microwave-safe bowl. Cover and microwave on high for 2 1/2 minutes
  4. stirring halfway through. Place corn in a colander to drain any excess liquid
  5. then transfer to a medium bowl. Add blueberries and 2 tablespoons flour and toss to combine; set aside.
  6. Combine cornmeal
  7. 1 cup flour
  8. sugar
  9. baking powder
  10. and salt in a large bowl.
  11. Whisk buttermilk
  12. melted butter
  13. 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.
  14. 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.
  15. Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean
  16. 25 to 30 minutes. Serve warm.

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 50 mins

Servings: 10

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