• 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.
Note:
You can use frozen blueberries in place of fresh, if preferred.
Thank you allrecipes.com!

I added an extra egg, because my egg carton SAID they were large but they looked pretty tiny to me! I also added a small handful of raisons to the recipe because when I think of oatmeal I automatically think of raisons too. They were a great addition.We think it turned out perfect.. after all, it’s just after breakfast and we have less than half a pie left!  A slight taste of ground cloves really sends this pie over the top!! Add some ice cream, like we will do later, and I’m sure the pie will be totally gone.. which is good. I’ll be able to bake a new one tomorrow!

ps.. Try to find oats that are not fast cooking, instantaneous kind!! You need to find ‘old fashioned’ oats. The only one I found was Quaker Oats that took a longer time to cook than all the others. Boy we sure live in a world of instant everything!!

ALL Butter Crust
3 cups flour (I used All Purpose Flour)
1 teaspoon salt
1 1/2 cup cold butter
1 beaten egg
5 TBSP iced water
1 TBSP white vinegar

In a large bowl gradually work the butter into the flour using a pastry cutter until the mixture resembles coarse crumbs.

In a small bowl, beat the egg with a fork and pour it into the flour mixture, stirring gently. Add the cold water, vinegar, and salt. Stir together until all the ingredients are incorporated.

Divide the dough in 4 and form loosely into balls and place each portion in a plastic wrap. Chill in freezer 10-15 minutes.

INGREDIENTS

1 1/2 cups shredded swiss cheese
1/2 cup shredded old cheddar
2 cups 35% cream
8 small – medium eggs
Thyme, Salt and Pepper
1 Green or Red Pepper
1 Medium Sweet Onion
Mushrooms (optional)
Garlic (Optional)

Mix cream, eggs, beat with whisk, add salt, not too much, there is lots of salt in the cheese and pastry, pepper and thyme. Add cheese.
Saute onions, pepper and (mushrooms and garlic if you like.) Let cool. Add to cream/egg mixture.

Butter cast iron skillet(s).
Add pie crust. Make sure it goes right up to the top. Add egg mixture. Don’t fill very full!!! The crust will shrink, the filling will rise. That’s a good combination if you want to clean your oven and you’ll also to have to figure out how to shut off the smoke detector!

Bake in preheated 400 degree oven for about 25 minutes. Reduce temperature to 375, bake another 15 -20 minutes. Longer if you use a larger skillet.

INSTRUCTIONS
. Preheat the oven to 450°F. Position a rack on a lower shelf. The top of the fully risen popovers should be about midway up the oven. What you don’t want is for the tops of the popping popovers to be too close to the top of the oven, as they’ll burn.
. Use a standard 12-cup metal muffin tin, one whose cups are close to 2 1/2″ wide x 1 1/2″ deep. (Want to use a popover pan? See “tips,” below.) Grease the pan thoroughly, covering the area between the cups as well as the cups themselves. Make sure the oven is up to temperature before you begin to make the popover batter.
. Use a wire whisk to beat together the eggs, milk, and salt. Whisk till the egg and milk are well combined, with no streaks of yolk showing.
. Add the flour all at once, and beat with a wire whisk till frothy; there shouldn’t be any large lumps in the batter, but smaller lumps are OK. OR, if you’re using a stand mixer equipped with the whisk attachment, whisk at high speed for 20 seconds. Stop, scrape the sides of the bowl, and whisk for an additional 20 to 30 seconds at high speed, till frothy.
. Stir in the melted butter, combining quickly.
. Pour the batter into the muffin cups, filling them about 2/3 to 3/4 full.
. Make absolutely certain your oven is at 450°F. Place the pan on a lower shelf of the oven .
. Bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350°F (again without opening the door), and bake for an additional 10 to 15 minutes, until they’re a deep, golden brown. If the popovers seem to be browning too quickly, position an oven rack at the very top of the oven, and put a cookie sheet on it, to shield the popovers’ tops from direct heat.
. If you plan on serving the popovers immediately, remove them from the oven, and stick the tip of a knife into the top of each, to release steam and help prevent sogginess. Slip them out of the pan, and serve.
. If you want the popovers to hold their shape longer without deflating and settling quite as much, bake them for an additional 5 minutes (for a total of 40 minutes) IF you can do so without them becoming too dark. This will make them a bit sturdier, and able to hold their “popped” shape a bit longer.

TIPS FROM OUR BAKERS – King Author Flour
The lesser amount of salt listed will produce popovers that are quite bland; if your diet can support it, the greater amount of salt will produce more flavourful popovers.
Want to make the batter in a blender? Go for it. Blend eggs, milk, and salt; add flour, blending until smooth; then add the melted butter at the end, blending until frothy.
Using a popover pan, this recipe will make six standard popovers; or 18 minis. The minis need to bake about 10 minutes less than indicated; the standard popovers, about 5 minutes more.
For cheese popovers, add 1/4 cup (1 ounce) Vermont Cheese Powder to the batter along with the flour. For herbed popovers, stir 1 1/2 teaspoons of Pizza Seasoning, or your favourite dried herbs, into the batter along with the flour.
Serve with honey butter or maple butter: 4 ounces (8 tablespoons) softened butter mixed with 1/8 teaspoon salt and 2 to 3 tablespoons honey or maple syrup. Or, serve with cheese butter: 4 ounces (8 tablespoons) softened butter mixed with 2 tablespoons (1/2 ounce) Vermont Cheese Powder.

I think I made one when I was 18. I felt like I was in the kitchen for a long time beginning to end. It’s not hard to make at all, but I think the pie crust slowed me down. If you buy a pie crust, bye bye labour!! I’m doing that next time. However, if you want a buttery, flakey never fail home made one… here’s the recipe. I used this on the chicken pie I made too, it was wonderful!! I’m questioning why I made 2 10″ quiches when it’s only 3 of us. Grandma’s wondered why I was bringing her two giant pieces! Greg and I have a huge task ahead of us too!

All Butter Pie Crust – makes enough for 2 10″ Cast Iron Skillets

ALL Butter Crust
3 cups flour (I used All Purpose Flour)
1 teaspoon salt
1 1/2 cup cold butter
1 beaten egg
5 TBSP iced water
1 TBSP white vinegar

In a large bowl gradually work the butter into the flour using a pastry cutter until the mixture resembles coarse crumbs.

In a small bowl, beat the egg with a fork and pour it into the flour mixture, stirring gently. Add the cold water, vinegar, and salt. Stir together until all the ingredients are incorporated.

Divide the dough in half and form loosely into balls and place each portion in a plastic wrap. Chill in freezer 10-15 minutes.