Skillet Blueberry Cornbread
This easy blueberry cornbread is perfect for breakfast or a sweet treat any time of day.
Ingredients
- 1 cup corn meal
- 1 cup all-purpose flour
- 1 tsp kosher salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1 XL Egg beaten
- 1 1/4 cups whole milk
- 1/4 cup honey
- 1 cup fresh or frozen blueberries
- 1/2 cup butter, melted
Instructions
Preheat oven to 425° F
Place an 8-inch cast iron skillet on the middle rack of oven to heat while you make the batter.
In a large bowl mix together all dry ingredients (excluding blueberries).
Fold in the egg, milk and honey.
Mix in the melted butter reserving a small amount to use to butter the skillet.
Carefully remove the skillet from the oven and reduce heat to 375° F.
Coat bottom and sides of skillet with reserved butter.
Pour 1/2 batter into skillet and add 1/2 cup of the blueberries evenly distributing them to coat the top of the batter. Pour remaining batter on top and remaining blueberries on top evenly distributing them.
Place skillet back in the oven on top of the sheet pan.
Bake 30 minutes or until top is golden brown
Allow to cool for 10 minutes before cutting.
