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 caloriescarbohydrate: 38.7 gcholesterol: 62.5 mgfat: 14.8 gfiber: 1.7 gprotein: 5.1 gsaturatedFat: 7.6 gservingSize: -sodium: 371.7 mgsugar: 13.5 gtransFat: : -unsaturatedFat: : -
Directions Blueberry Cornbread in a Skillet
Directions
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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).
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.