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Skillet Cornbread with Blueberries

Blueberry cornbread made in a skillet
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Bread, Breakfast
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 3/4 cup all-purpose flour
  • 1 1/4 cup cornmeal
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 cup sugar
  • 3 Tablespoons butter
  • 1 1/3 cup blueberries (fresh or frozen)
  • 2 egg (large)
  • 1 1/3 cup milk
  • 1/2 cup regular yogurt

Equipment

  • 1 large bowl
  • 1 10 inch skillet with a heavy bottom cast iron 10" skillet
  • 1 Set of measuring spoons
  • 1 set of measuring cups
  • 1 spatula for mixing
  • 1 hot pad or oven mit

Method
 

  1. Preheat an oven to 400 degrees F.
  2. Place frypan in oven and let heat up for 12-15 minutes.
  3. In a medium bowl add corn meal, flour, baking soda, salt, and sugar and mix. Set aside.
  4. In a large bowl add milk, egg, yogurt and whisk together.
    5. The wet ingredients should be at room temperature. This shortens the cooking time and helps ensure that the cornbread is cooked in the middle.
  5. Add dry ingredients to wet ingredients and mix with a spatula until well combined.
  6. Add blueberries to the wet ingredients and fold in with a spatula.
  7. Remove hot frypan from heated oven (USE HOTPAD or OVEN MIT!)
  8. Add butter to hot frypan and swirl around to coat bottom of pan. Butter may smoke a little, it's ok.
  9. Pour prepared batter into hot frypan. Level out with a spatula.
  10. Place the hot frypan with batter back into the oven and bake for 20-25 minutes.