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Amy’s Blueberry Cornbread

I know Eliot liked this because I saw him eating it!! I wish we could have tried it Amy, it looks so good and I love that you baked it in cast iron, there is nothing better for CI than baking cornbread!!

• 3 tablespoons vegetable oil
• 1 cup frozen sweet corn kernels
• 1 cup fresh blueberries
• 2 tablespoons all-purpose flour
• 1 cup cornmeal
• 1 cup all-purpose flour
• ½ cup white sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• ½ cup unsalted butter, melted and cooled
• 2 large eggs

Pour vegetable oil into a 9-inch cast iron skillet and place skillet in the center of the oven. Preheat oven to 400 degrees F (200 degrees C).

While the oven is preheating, place corn in a microwave-safe bowl. Cover and microwave on high for 2 1/2 minutes, stirring halfway through. Place corn in a colander to drain any excess liquid, then transfer to a medium bowl. Add blueberries and 2 tablespoons flour and toss to combine; set aside.

Combine cornmeal, 1 cup flour, sugar, baking powder, and salt in a large bowl.

Whisk buttermilk, melted butter, and eggs together in a small bowl. Pour into the cornmeal-flour mixture and mix to combine. Gently fold in the reserved blueberry-corn mixture.

Remove skillet from the oven and brush the oil onto the bottom and sides until coated. Pour batter into the hot skillet and level the top with a spatula.

Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Serve warm.
You can use frozen blueberries in place of fresh, if preferred.
Thank you!


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