Blueberry cornbread is a sweet and buttery skillet cake that is perfect for your next down home, Southern affair.
Total Time:1 hour 30 minutes
1 cup all purpose flour
1 cup fine cornmeal
1/2 teaspoon salt
1 teaspoon baking powder
1 stick (1/2 cup) unsalted butter
1/2 cup honey
2 eggs, room temperature
1 cup buttermilk
2 cups of blueberries
1/4 cup brown sugar, packed
Preheat your oven to 350 degrees.
In a 10″ cast iron skillet, melt the stick of butter over medium-low heat just until melted. Swirl butter in the pan to grease the sides and bottom and then set aside.
In a large bowl, whisk together all of the dry ingredients. In a separate, medium-sized bowl, pour the butter and stir to combine with the honey. Add the eggs and buttermilk and whisk together to combine.
Pour the butter mixture into the dry ingredients and stir just until combined.
Fold in half (1 cup) of blueberries and pour batter back into the skillet.
Sprinkle the remaining blueberries over the top of the batter and finally, sprinkle the brown sugar over the batter.
Bake in the oven for 40-45 minutes or until a toothpick inserted into the center comes out nearly clean with just a few moist crumbs.
Allow to cool slightly and serve with honey whipped cream (see link in text above), if desired.
Be sure you are using a 10″ skillet. This batter will bake out of the pan if you use one that is too small.
If your edges begin to brown too quickly before the center is becoming adequately baked through, tent the edges with a bit of aluminum foil to protect them from additional heat.
This cake will keep for 2-3 days at room temperature but is best eaten the day it is made.