Skillet Blueberry Cornbread is soft and fluffy, with juicy blueberries and the crispiest edges ever. It's made in minutes with just one bowl and recipe includes a dairy free option!
1/3cupunsalted buttermelted and cooled slightly. May be substituted with your favorite oil for dairy-free option
1/4cuppure maple syrupmay be substituted with honey or granulated sugar
1large egg
1cupbuttermilkor 1 cup dairy free milk combined with 1 tablespoon lemon juice for dairy free option
1cupplus 1 tablespoon all purpose flourdivided
1cupcornmeal
1tablespoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
1cupblueberriesfrozen blueberries may be used, simply thaw and blot dry
Instructions
Preheat the oven to 400 degrees. Grease a cast iron skillet with enough melted butter or oil and set aside.
In a large bowl, whisk the melted butter with the maple syrup until combined. Add the eggs and buttermilk and whisk until incorporated.
Add 1 cup of the flour and cornmeal to the dry ingredients, then sprinkle the baking powder, baking soda and salt over the top and whisk until just combined.
Toss the blueberries with the remaining 1 tablespoon of flour, then add to the batter and fold them in gently until incorporated.
Pour the batter into the prepared skillet and spread evenly.
Bake for 20-25 minutes on the middle rack of the oven until the cornbread is golden brown and a toothpick inserted into the center comes out clean. Cool for 15-20 minutes, serve and enjoy!
Notes
No cast iron skillet? Use a greased 8x8" baking dish or 8-9" cake or pie pan. Baking times will vary slightly depending on the size of the pan, so begin checking for doneness after 20 minutes.
Make your own buttermilk by adding 1 tablespoon fresh lemon juice or vinegar to whatever type of milk that you have on hand and allow to stand for 5-10 minutes. Dairy free milk works well too!
Honey or granulated sugar may be substituted for the maple syrup.