Skillet Cornbread with Blueberries
Cast iron skillet cornbread with blueberries and baked until golden brown. Whole wheat quick bread cooks in a pan for crisp edges, but with a moist cake center.
  • CourseBread
  • CuisineAmerican
Servings Prep Time
8servings 15minutes
Cook Time Passive Time
30minutes 30minutes
Servings Prep Time
8servings 15minutes
Cook Time Passive Time
30minutes 30minutes
  • 1 1/4cupscorn mealcoarsely ground
  • 3/4cupwhite whole wheat flouror all-purpose flour
  • 1teaspoonkosher salt
  • 2teaspoonsbaking powder
  • 1/2teaspoonbaking soda
  • 1 1/3cupwhole milk
  • 2eggslightly beaten
  • 1/4cuphoneyor granulated sugar
  • 1cupblueberries
  • 8tablespoonsunsalted buttermelted
  1. Preheat the oven to 425°F. Place an 8-inch cast iron skillet on top of a sheet pan inside the preheated oven to heat while you make the batter.
  2. In a large bowl, whisk together the cornmeal, flour, salt, baking powder, and baking soda.
  3. Whisk in the whole milk, eggs, and honey until just combined. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
  4. Reserve about 15 blueberries to press into the top of the cornbread just before baking. Fold the remaining blueberries into the batter, and then add the reserved blueberries to the surface of the mixture.
  5. Carefully remove the hot skillet from the oven. Reduce oven temperature to 375°F.
  6. Coat the bottom and sides of the hot skillet with the remaining 1 tablespoon of butter.
  7. Pour the batter into the skillet and place it in the center of the oven on top of the sheet pan.
  8. Bake until the surface is golden brown, and the center is firm and a cake tester or toothpick inserted into the center comes out clean, about 30 minutes. Allow to cool for 10 to 15 minutes and serve.
This tasty recipe brought to you by JESSICA GAVIN
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