Blueberry Cornbread in a Skillet recipe

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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

Nutrition Info

305.3 calories
carbohydrate: 38.7 g
cholesterol: 62.5 mg
fat: 14.8 g
fiber: 1.7 g
protein: 5.1 g
saturatedFat: 7.6 g
servingSize: -
sodium: 371.7 mg
sugar: 13.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 9-inch skillet bread

Recipe Note

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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