Sweet Blueberry Cornbread Skillet
User Reviews
5
9 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
35 mins
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Total Time
55 mins
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Servings
12 servings
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Calories
328 kcal
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Course
Dessert
Sweet Blueberry Cornbread Skillet
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Sweet Blueberry Cornbread Skillet with Cinnamon Honey Butter kissed with savory sweetness and baked to fluffy perfection. This cast iron skillet cornbread is totally delicious!
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Ingredients
- 1 cup blueberries I used frozen, fresh or frozen
- 1.5 cups all-purpose flour plus an extra tablespoon for dusting
- 1 cup cornmeal fine, not coarse, yellow
- 2.5 tsp baking powder
- 1 tsp salt sea salt
- 14 TBSP butter unsalted, softened
- ¾ cup granulated sugar
- 2 egg large
- ½ cup milk whole or 2%
- ⅓ cup honey
- butter whipped, with cinnamon and honey
- ¼ cup butter unsalted, softened
- 1 TBSP honey
- ½ tsp cinnamon (plus extra to taste)
- ⅛ tsp salt sea salt
Instructions
- PREHEAT oven to 350 F + place a 9 or 10-inch cast iron skillet in the oven while it preheats.
- Measure out all ingredients. Seriously, do it!
- Combine blueberries with 1 tablespoon flour and toss to coat.
- Whisk together cornmeal, baking powder, salt, and remaining flour in a medium bowl.
- Remove 2 TBSP of butter from the stick and plop it in the cast iron skillet in your oven.
- Beat remaining 12 TBSP of softened butter in a clean, large bowl with an electric mixer (you can use a hand mixer or stand mixer).
- Next add sugar. Beat for an additional 3 minutes or so, then add your eggs one at a time, while beating.
- Add milk and honey and beat on low until just combined. Mixture will look a bit grainy. Add your flour + cornmeal mixture and stir to combine.
- Use an oven mit to remove your skillet from the oven, tilting the pan a bit to evenly distribute the melted butter and add your batter evenly to the pan. Top with an even sprinkling of blueberries and pat them gently into the batter.
- Bake for approx. 35-38 minutes and test with a toothpick. When a toothpick removes clean from the center of the bread you're good to go!
- While the cornbread bakes, stir together the honey butter ingredients, adding as much cinnamon as your heart desires! I suggest starting with 1/2 tsp or even a little less and then adding more to taste. I probably ended up with a full teaspoon in mine - love it so!
- Allow the cornbread to cool (if you can muster the self control - I totally dove in) and enjoy!
Notes
- Wondering why you toss the blueberries in flour? This nifty little trick keeps them from infusing purple streaks all throughout your cornbread. Pretty cool, right?!
- Saving some for later? I like to tightly wrap portions of cooled cornbread individually and pile them into an airtight container. Grab a slice, reheat for 30 seconds or so in the microwave and spread with a little cinnamon honey butter. Delicious!
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Show Details
Calories
328kcal
(16%)
Carbohydrates
45g
(15%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Cholesterol
64mg
(21%)
Sodium
213mg
(9%)
Potassium
207mg
(4%)
Fiber
2g
(8%)
Sugar
22g
(44%)
Vitamin A
477IU
(10%)
Vitamin C
1mg
(1%)
Calcium
67mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 64mg | 21% |
| Sodium | 213mg | 9% |
| Potassium | 207mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 477IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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