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Lemon Blueberry Cornbread Skillet

Lemon Blueberry Cornbread Skillet
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  • Cusine



1 cup cornmeal

1 cup all-purpose flour

1/3 cup sugar

4 tsp baking powder

1/2 tsp salt

1 fresh lemon

1 cup milk

1 large egg

1/3 cup cooking oil

1 Tbsp butter

1/2 cup frozen blueberries


Preheat the oven to 425ºF with the cast iron skillet inside, so it can preheat with the oven. Zest the lemon , 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 , 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.