I was in Whole Foods the other day (I’m actually there almost every day), walking around the salad bar trying to decide what veggie to have for lunch. They always have large squares of cornbread in the middle of the bar, which I find very tempting. On this day however, I noticed blueberry cornbread. Blueberry? I’ve never heard of that combo before, but I knew I wanted to try it. So I went home and made blueberry skillet cornbread. Yes, I’m still really into making anything in my skillet. The blueberry skillet cornbread was also very timely because it’s berry season!
While I was at the market, I bought three large containers of blueberries which was probably overkill. I’m always worried about buying enough, and after tossing out the bad ones, not having enough. I couldn’t actually find a cornbread recipe that I liked, so I decided on a blueberry muffin recipe from Epicurious that I thought would work. I needed a recipe where you could taste the corn, but was not too sweet like Jiffy cornbread.
I whipped all of the ingredients together, and put it in the oven. I started baking the cornbread at the recommended time for muffins, which was about 20 minutes. For this skillet cornbread, add about another 15-20 minutes. I was getting nervous around the 35 minute mark because the top was really beginning to brown, but the middle was still shaking. After another 10 minutes, the bread was done. I let it cool long enough to cut, slathered it with butter, and took a bite. Yum, yum, yum! It was everything I was looking for. It was slightly sweet, but with bursts of blueberries and hearty corn. I can’t imagine what I would eat this with, but I was content with my crock of butter and a cup of coffee.
- 1 cup all-purpose flour
- 1 cup yellow cornmeal, I prefer coarse
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, melted and cooled
- 1 large egg
- 1/3 cup honey
- ¾ cup milk
- 2 cups picked over blueberries
Preheat the oven to 425°F. Lightly grease a 9 or 10 inch cast iron skillet, or 8x8 square baking pan. In a bowl whisk together flour, cornmeal, baking powder, and salt. In another bowl whisk together melted butter, egg, honey, and milk. Add the butter mixture into the flour mixture, stirring until the batter is just combined, then fold in the blueberries. Pour into the skillet, smoothing out the batter. Bake for 30 to 35 minutes, or until the bread is golden and a tester comes out clean.