Lemon Blueberry Cornbread Skillet
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
8
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Calories
30325 kcal
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Cuisine
Vegetarian
Lemon Blueberry Cornbread Skillet
Description
The Lemon Blueberry Cornbread Skillet starts with a preheated cast iron skillet to give the cornbread a crispy, buttery crust. The dry ingredients—cornmeal, flour, sugar, baking powder, salt, and lemon zest—are combined to infuse a citrus note throughout the bread. Wet ingredients incorporate milk, oil, egg, and fresh lemon juice, which are stirred into the dry mix until just moistened. Frozen blueberries are added on top of the batter once in the hot skillet, where they gently sink in during baking.
The finished cornbread offers a tender crumb with a slight crunch on the edges and bright citrus flavor balanced by the sweet blueberries. The suggested serving idea is to add a drizzle of maple syrup for an added layer of sweetness and moisture.
Ingredients
- 1 cup cornmeal $0.24
- 1 cup all-purpose flour $0.11
- 1/3 cup sugar $0.10
- 4 tsp baking powder $0.16
- 1/2 tsp salt $0.02
- 1 lemon $0.43, fresh
- 1 cup milk $0.32
- 1 egg $0.25, large
- 1/3 cup neutral cooking oil $0.16, generic cooking oil
- 1 Tbsp butter $0.18
- 1/2 cup blueberries $0.40, frozen
Instructions
- Preheat the oven to 425ºF with the cast iron skillet inside, so it can preheat with the oven.
- Zest the lemon (you'll need about 1 tsp), then squeeze about 1 Tbsp of juice.
- In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, and the lemon zest. Use your hands to massage the lemon zest into the dry mixture a bit to help release the flavorful oils.
- In a separate bowl, whisk together the milk, oil, egg, and 1 Tbsp lemon juice. Pour the whisked wet ingredients into the bowl with the dry ingredients. Stir just until the dry mixture is completely moistened. A few lumps are okay.
- Carefully remove the hot skillet from the oven. Add 1 Tbsp butter to the hot skillet and use a brush to spread the melted butter up the sides of the skillet.
- Pour the prepared cornbread batter into the hot skillet. Sprinkle the frozen blueberries over top (no need to thaw), then push them down into the batter with your fingers.
- Carefully return the skillet to the hot oven. Bake the cornbread for 20-25 minutes, or until the top and sides are deep golden brown and a toothpick inserted into the center comes out clean. Cool slightly, then slice into 8 pieces and serve.
Notes
- Use a cast iron skillet preheated in the oven to achieve a crisp, buttery crust.
- Fresh lemon zest and juice add brightness and enhance the flavor of the blueberries.
- Serve warm with a drizzle of maple syrup for complementary sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 30325 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 303.25kcal | 15% |
| Carbohydrates | 38.8g | 13% |
| Protein | 6.23g | 12% |
| Fat | 14.05g | 22% |
| Sodium | 381.45mg | 16% |
| Fiber | 3.76g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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