Here is a great-tasting recipe for your breakfast table. This skillet cornbread with blueberries recipe will delight everyone at your table. Your cast iron skillet or any heavy-bottomed frypan will work well with this recipe. A heavy-bottomed frypan, cast iron or stainless steel, is a must. You need to caramelize the bottom of the cornbread and get the cooking process started. The skillet’s thickness keeps the bottom from cooling, which keeps the cooking process going.
The most important thing is to remember your oven mitt or hot pad. The handle of the frypan will be hot! I have burned myself reaching in the oven to grab the frypan handle. Skillet cornbread with blueberries pairs well with chicken, fried or baked. I have a maple thyme chicken recipe you can find here.
Ingredients
Equipment
Method
- Preheat an oven to 400 degrees F.
- Place frypan in oven and let heat up for 12-15 minutes.
- In a medium bowl add corn meal, flour, baking soda, salt, and sugar and mix. Set aside.
- In a large bowl add milk, egg, yogurt and whisk together.
- Add dry ingredients to wet ingredients and mix with a spatula until well combined.
- Add blueberries to the wet ingredients and fold in with a spatula.
- Remove hot frypan from heated oven (USE HOTPAD or OVEN MIT!)
- Add butter to hot frypan and swirl around to coat bottom of pan. Butter may smoke a little, it's ok.
- Pour prepared batter into hot frypan. Level out with a spatula.
- Place the hot frypan with batter back into the oven and bake for 20-25 minutes.
