Blueberry Skillet Cornbread

Enjoy a burst of blueberry in every bite of this incredibly moist and buttery cornbread.

There's nothing like the smell of cornbread baking, am I right? This cornbread is enhanced with sweet and tart blueberries, and has a little lemon zest included to really bring out the blueberry flavor. You can prep and bake it in less than an hour, and enjoy it days after as it refrigerates very well. Pour yourself a hot cup of chamomile tea and enjoy this comforting cornbread!

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Blueberry Skillet Cornbread

Makes one 12" skillet cornbread*

Ingredients

• 1 1/4 cups all-purpose flour

• 3/4 cup + 1 tbsp granulated sugar, divided

• 3/4 cup yellow cornmeal

• 1 1/2 tsp kosher salt

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp lemon zest

• 1/2 cup + 1 tbsp unsalted butter, divided

• 1 cup sour cream

• 2 large eggs

• 1 tsp pure vanilla extract

• 2 cups fresh blueberries, each cup divided

Instructions

1. Preheat your oven to 350 degrees. Place your skillet in the oven while it preheats.

2. In a large bowl, add the flour, sugar, yellow cornmeal, kosher salt, baking powder, baking soda and lemon zest. Whisk to combine.

3. In a medium bowl, melt the 1/2 cup of unsalted butter and allow it to cool. Then add the sour cream, eggs, and vanilla extract. Whisk to combine.

4. Pour the wet mixture into the dry mixture and whisk to combine.

5. Take the hot skillet out of the oven and add the remaining 1 tablespoon of butter. Rotate the pan so that the butter coats the entire bottom and most of the sides as it melts.

6. Pour half of your cornbread batter into the hot skillet and spread it with a spatula to cover the bottom of the pan.

7. Sprinkle the batter with half of your blueberries.

8. Add the remaining batter to the skillet and sprinkle the remaining blueberries on top.

9. Sprinkle the entire cornbread with the remaining tablespoon of granulated sugar.

10. Bake in the oven at 350 degrees for about 30 minutes or until a toothpick inserted into the middles comes out clean (I tend to check at the 25-minute mark).

11. Remove from the oven and allow to cool before slicing and serving.

Notes

• You can use a smaller skillet (10 inch), just remember to add 5-10 minutes to your bake time.

Photos