Skillet Blueberry Cornbread

Ingredients

• 1/3 cup unsalted butter (melted and cooled slightly. May be substituted with your favorite oil for dairy-free option)
• 1/4 cup pure maple syrup (may be substituted with honey or granulated sugar)
• 1 large egg
• 1 cup buttermilk (or 1 cup dairy free milk combined with 1 tablespoon lemon juice for dairy free option)
• 1 cup plus 1 tablespoon all purpose flour (divided)
• 1 cup cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup blueberries (frozen blueberries may be used, simply thaw and blot dry )

Instructions

1. 1

   Preheat the oven to 400 degrees. Grease a cast iron skillet with enough melted butter or oil and set aside.

2. 2

   In a large bowl, whisk the melted butter with the maple syrup until combined. Add the eggs and buttermilk and whisk until incorporated.

3. 3

   Add 1 cup of the flour and cornmeal to the dry ingredients, then sprinkle the baking powder, baking soda and salt over the top and whisk until just combined.

4. 4

   Toss the blueberries with the remaining 1 tablespoon of flour, then add to the batter and fold them in gently until incorporated.

5. 5

   Pour the batter into the prepared skillet and spread evenly.

6. 6

   Bake for 20-25 minutes on the middle rack of the oven until the cornbread is golden brown and a toothpick inserted into the center comes out clean. Cool for 15-20 minutes, serve and enjoy!