Blueberry Cornbread!

Sweet Blueberry Cornbread, OMG!

Preheat your choice of “Oven Safe” skillet to 425 Degrees!

Here’s a simple, non-spicy skillet cornbread recipe that uses regular milk:

Ingredients:

1 cup yellow or white cornmeal (I like to use a mixture of both)
1 & 1/4 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk (regular, not buttermilk)
2 large eggs
1/4 cup vegetable oil or melted butter (plus extra for greasing the skillet) (I like to use bacon grease)
Optional: 1/4 cup honey for a sweeter cornbread
Optional: 1/3 – 1/2 cup of frozen Blueberries

Instructions:

Preheat Your Oven and Skillet:
- Preheat your oven to 425°F (220°C). Place a 9 or 10-inch cast iron skillet in the oven to heat up while you prepare the batter.
Mix Dry Ingredients:
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
Combine Wet Ingredients:
- In another bowl, beat the eggs. Add the milk and the 1/4 cup of oil or melted butter to the eggs, and mix well. If you’re using honey, add it here.
Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and stir just until everything is combined. Do not overmix; a few lumps are okay.
Prepare the Skillet:
- Carefully remove the hot skillet from the oven (use oven mitts!). Add about 1 tablespoon of oil or butter to the skillet, swirling to coat the bottom and sides.
Pour Batter into Skillet:
- Pour the batter into the hot skillet. The batter should sizzle slightly at the edges.
Bake:
- Return the skillet to the oven and bake for about 25-30 minutes or until the cornbread is golden on top and a toothpick inserted into the center comes out clean.
Cool and Serve:
- Let the cornbread cool in the skillet for about 5 minutes, then slice and serve warm. It can be enjoyed plain, with a pat of butter, or alongside your favorite dish.