Skillet Cornbread with Blueberries
Yield: 8 servings
Calories: 295kcal
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.
Ingredients
- 1 ¼ cups corn meal, coarsely ground
- ¾ cup white whole wheat flour, or all-purpose flour
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ⅓ cup whole milk
- 2 eggs, lightly beaten
- ¼ cup honey, or granulated sugar
- 1 cup blueberries
- 8 tablespoons unsalted butter, melted
Special Equipment
Instructions
- 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.
- In a large bowl, whisk together the cornmeal, flour, salt, baking powder, and baking soda.
- 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.
- 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.
- Carefully remove the hot skillet from the oven. Reduce oven temperature to 375°F.
- Coat the bottom and sides of the hot skillet with the remaining 1 tablespoon of butter.
- Pour the batter into the skillet and place it in the center of the oven on top of the sheet pan.
- Bake until the surface is golden brown, 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.
Nutrition
Calories: 295kcal | Carbohydrates: 38g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 56mg | Sodium: 380mg | Potassium: 76mg | Fiber: 2g | Sugar: 10g | Vitamin A: 500IU | Vitamin C: 2.5mg | Calcium: 130mg | Iron: 1.4mg
Recipe Link