Skillet Blueberry Cornbread
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!
Ingredients
- 1/3 cup unsalted butter melted and cooled slightly. May be substituted with your favorite oil for dairy-free option
- 1/4 cup pure maple syrup may be substituted with honey or granulated sugar
- 1 large egg
- 1 cup buttermilk or 1 cup dairy free milk combined with 1 tablespoon lemon juice for dairy free option
- 1 cup plus 1 tablespoon all purpose flour divided
- 1 cup cornmeal
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup blueberries frozen 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.
Nutrition
Serving: 1slice, Calories: 267kcal, Carbohydrates: 38g, Protein: 6g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 47mg, Sodium: 271mg, Potassium: 169mg, Fiber: 3g, Sugar: 10g, Vitamin A: 330IU, Vitamin C: 2mg, Calcium: 144mg, Iron: 2mg
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
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