From the Cook
From the Cook
1/3
Skillet Blueberry Cornbread
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Instructions
1
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Preheat the oven to 400 degrees. Grease a cast iron skillet with enough melted butter or oil and set aside.
2
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In a large bowl, whisk the melted butter with the maple syrup until combined. Add the eggs and buttermilk and whisk until incorporated.
3
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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.
4
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Toss the blueberries with the remaining 1 tablespoon of flour, then add to the batter and fold them in gently until incorporated.
5
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Pour the batter into the prepared skillet and spread evenly.
6
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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!
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Recipe Facts
Diet at a Glance
Vegetarian
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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