Skillet Blueberry Cornbread

It’s not a barbecue without cornbread, especially when it’s studded with juicy blueberries! This Skillet Blueberry Cornbread is nice and fluffy with the flavor of maple and the crispiest edges ever. It comes together in minutes in just one bowl, and the recipe includes a dairy free option!

Author: Flavor the Moments

Category: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 8 servings

Calories: 178 kcal per serving

Ingredients

⅓ cup - unsalted butter
¼ cup - pure maple syrup
1 - egg
1 cup - buttermilk
1 cup - all purpose flour
1 cup - cornmeal
1 tbsp - baking powder
½ tsp - baking soda
½ tsp - salt
1 cup - blueberries

Instructions

Preheat the oven to 400 degrees. Grease a cast iron skillet with enough melted butter or oil and set aside.
In a large bowl, whisk the melted butter with the maple syrup until combined. Add the eggs and buttermilk and whisk until incorporated.
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.
Toss the blueberries with the remaining 1 tablespoon of flour, then add to the batter and fold them in gently until incorporated.
Pour the batter into the prepared skillet and spread evenly.
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!