Skillet Blueberry Cornbread
Photo by Mark Weinberg
MAKES
One 9 inch / 23 cm skillet
TAKES
Prep time: 15 minutes
Cook time: 25 minutes
Total: 40 minutes
✻ ABOUT THIS RECIPE
If you’ve followed me for awhile, you may know I have a deep attachment to the perfect flavor combination that is blueberry and corn. This cornbread is one of the many ways I love to celebrate this dreamy combo - the blueberries become jammy pockets throughout the just sweet enough cornbread. Finishing it with a sweet streusel takes it in a more cakelike direction that I love all blueberry season long.
INGREDIENTS
Cornbread
28 g / 2 tablespoons unsalted butter, at room temperature
255 g / 1 ½ cups fresh blueberries
120 g / 1 cup all purpose flour, divided
234 g / 1 ¼ cups fine cornmeal
4 g / ¾ teaspoon fine sea salt
10 g / 2 ½ teaspoons baking powder
66 g / ⅓ cup neutral oil (such as vegetable, canola, or coconut)
150 g / ¾ cup granulated sugar
57 g / 1 large egg
230 g / 1 cup whole milk
Streusel
60 g / ½ cup all purpose flour
53 g / ¼ cup light brown sugar
pinch of fine sea salt
57 g / 4 tablespoons cold unsalted butter, cut into ½ inch / 1 ½ cm cubes
More Fun, Easy Recipes This Way:
METHOD
1. Make the Batter: Preheat the oven to 400°F. / 204°C Grease a 9 inch / 23 cm oven-safe skillet generously with the butter.
2. In a medium bowl, toss the blueberries with 15 g / 2 tablespoons of the flour.
3. In another medium bowl, whisk the remaining flour, cornmeal, salt and baking powder to combine.
4. In a medium bowl, whisk the oil, sugar, egg and milk to combine. Add the flour-cornmeal mixture and mix until incorporated.
5. Fold in the blueberries. Pour the batter into the prepared skillet, and spread into a fairly even layer.
6. Make the Streusel: In a medium bowl, mix the flour, sugar and salt to combine. Add the butter and use your hands to blend it in until the mixture forms large clumps. Scatter the streusel over the cornbread batter.
7. Bake the cornbread until a toothpick inserted into the center comes out clean or with a few moist crumbs, 20 to 25 minutes. Let cool at least 15 minutes before slicing and serving - or cool completely to room temperature.
NOTES
Out of season, you can use frozen blueberries to make this recipe. I like to use frozen wild blueberries - and I don’t thaw them, I just fold them in cold at the very end of mixing. They can change the color of the batter a bit if you mix them in too much!
This recipe is also tasty with other berries, especially huckleberries, mulberries, or blackberries - especially when they are very ripe and in season.
Store leftovers of this cornbread tightly wrapped in an airtight container.
I like to eat leftovers lightly toasted to refresh it - and it’s excellent with a little butter or honey - or both!
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
