Blueberry Cornbread

Ingredients

• bacon fat, Crisco, or vegetable oil
• 1 3/4 cups all-purpose flour
• 1 1/4 cups yellow cornmeal (not self-rising)
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup sour cream
• 2/3 cup granulated sugar
• 1/2 cup milk
• 8 tablespoons salted butter (melted and cooled slightly *see note)
• 2 large eggs
• 1 3/4 cups fresh blueberries (divided *see note for using frozen)

Instructions

1. 1

   Preheat the oven to 375ºF (190ºC). Grease a 10-inch cast iron skillet with bacon fat, Crisco, or vegetable oil.

2. 2

   In a small mixing bowl, whisk together the flour (1 3/4 cups), cornmeal (1 1/4 cups), baking powder (1 1/2 teaspoons), baking soda (1 teaspoon), and salt (3/4 teaspoon).

3. 3

   In a medium mixing bowl, whisk together the sour cream (1 cup), sugar (2/3 cup), milk (1/2 cup), butter (8 tablespoons), and eggs (2) until well combined. Add the dry ingredients to the wet ingredients and mix until almost combined. Add 1 1/4 cup blueberries and gently fold in. Do not overmix.

4. 4

   Evenly spread the batter into the skillet and dot the top with the leftover blueberries.

5. 5

   Bake for about 28-32 minutes until the top is golden brown and a toothpick comes out with a few moist crumbs.

6. 6

   Let cool in the pan on a wire cooling rack for 15 minutes before serving.