There’s something about a skillet that feels like a hug in a pan. Imagine biting into a slice of lemon blueberry cornbread—it’s like tasting a summer day, even if it’s the heart of winter. This recipe, a happy accident from a lazy Sunday cooking spree, brings together the tartness of lemons and the sweet burst of blueberries, all mingling in a slightly gritty, comforting cornbread base.
Steps
- Preheat the oven to 425ºF with a 10″ cast iron skillet inside to heat up along with it. Zest a lemon to get about 1 teaspoon, and then squeeze out roughly 1 tablespoon of juice.
- In a large bowl, mix together 1 cup of cornmeal, 1 cup of all-purpose flour, 1/3 cup sugar, 4 teaspoons baking powder, 1/2 teaspoon salt, and the lemon zest. Use your hands to incorporate the zest into the dry mixture to release its oils.
- In a separate bowl, whisk together 1 cup of milk, 1/3 cup cooking oil, 1 large egg, and 1 tablespoon of lemon juice until smooth.
- Combine the wet and dry ingredients by pouring the wet mixture into the dry, stirring just until the dry ingredients are fully moistened. It’s fine if the batter remains slightly lumpy.
- Carefully remove the hot skillet from the oven, add 1 tablespoon of butter, and use a brush to coat the skillet’s sides with the melted butter.
- Pour the batter into the hot, buttered skillet. Evenly distribute 1/2 cup of frozen blueberries over the top and gently press them into the batter.
- Return the skillet to the oven and bake for 20-25 minutes, until the cornbread is golden brown and a toothpick inserted in the center comes out clean. Allow to cool slightly, then cut into 8 pieces to serve.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/3 cup sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 fresh lemon (for zest and juice)
- 1 cup milk
- 1 large egg
- 1/3 cup cooking oil
- 1 tablespoon butter
- 1/2 cup frozen blueberries
Nutritional Values
Calories: 2426kcal | Carbohydrates: 310.4g | Protein: 49.84g | Fat: 112.4g | Sodium: 3051.6mg | Fiber: 30.08g
FAQ
- Can I substitute fresh blueberries for frozen ones?
- Yes, fresh blueberries can be used in place of frozen ones. Unlike frozen blueberries, fresh blueberries can be folded directly into the batter without the risk of bleeding color.
- What type of skillet is recommended for this recipe?
- The recipe uses a Lodge 10″ Cast Iron Skillet, but if you don’t have one, a 9″ pie dish or a 9×9-inch square cake pan can be used as alternatives.
- How should I store the Lemon Blueberry Cornbread?
- Once the cornbread has cooled completely, store it in an airtight container in the refrigerator for up to four days. Alternatively, wrap each piece tightly in plastic wrap and freeze for up to three months. Thaw at room temperature or warm in the microwave before serving.
- Is this recipe budget-friendly despite using lemons and blueberries?
- Yes, the recipe adheres to a budget-friendly principle by using costly ingredients like blueberries and lemons sparingly and combining them with affordable pantry staples, keeping the overall cost low.
- Can this dish be served for breakfast?
- Absolutely, the Lemon Blueberry Cornbread Skillet can double as a delicious breakfast option, especially when paired with coffee.
Tips
- Preheat the Skillet: Place your cast iron skillet in the oven while it’s preheating. This ensures the skillet is hot when you pour in the batter, helping to create a nice crust on the cornbread.
- Use Fresh or Frozen Blueberries: If you’re using fresh blueberries, you can fold them directly into the batter since they don’t bleed color like frozen ones. If using frozen, simply sprinkle them on top and gently press them into the batter.
- Enhance Lemon Flavor: Use your hands to massage the lemon zest into the dry ingredients. This technique helps release the lemon’s natural oils, enhancing the overall flavor of the cornbread.
- Storing Leftovers: Once cooled, store the cornbread in an airtight container in the fridge for up to four days. For longer storage, wrap individual pieces in plastic wrap and freeze them for up to three months.
Equipment
- Lodge 10? Cast Iron Skillet
- Zester (for zesting the lemon)
- Pastry brush (for spreading melted butter)
