Blueberry Cornbread In A Skillet Recipes

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BLUEBERRY CORNBREAD IN A SKILLET



Blueberry Cornbread in a Skillet image

Sweet blueberries and savory corn are the perfect combination in this easy skillet cornbread that's perfect for breakfast, lunch, or dinner.

Provided by Jenine

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 50m

Yield 10

Number Of Ingredients 12

3 tablespoons vegetable oil
1 cup frozen sweet corn kernels
1 cup fresh blueberries
2 tablespoons all-purpose flour
1 cup cornmeal
1 cup all-purpose flour
½ cup white sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
½ cup unsalted butter, melted and cooled
2 large eggs

Steps:

  • Pour vegetable oil into a 9-inch cast iron skillet and place skillet in the center of the oven. Preheat oven to 400 degrees F (200 degrees C).
  • While the oven is preheating, place corn in a microwave-safe bowl. Cover and microwave on high for 2 1/2 minutes, stirring halfway through. Place corn in a colander to drain any excess liquid, then transfer to a medium bowl. Add blueberries and 2 tablespoons flour and toss to combine; set aside.
  • Combine cornmeal, 1 cup flour, sugar, baking powder, and salt in a large bowl.
  • Whisk buttermilk, melted butter, and eggs together in a small bowl. Pour into the cornmeal-flour mixture and mix to combine. Gently fold in the reserved blueberry-corn mixture.
  • Remove skillet from the oven and brush the oil onto the bottom and sides until coated. Pour batter into the hot skillet and level the top with a spatula.
  • Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Serve warm.

Nutrition Facts : Calories 305.3 calories, Carbohydrate 38.7 g, Cholesterol 62.5 mg, Fat 14.8 g, Fiber 1.7 g, Protein 5.1 g, SaturatedFat 7.6 g, Sodium 371.7 mg, Sugar 13.5 g

BLUEBERRY CORNBREAD



Blueberry Cornbread image

Homemade cornbread with delicious blueberries in it. An awesome combination! You can use fresh or frozen blueberries.

Provided by matt151617

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 40m

Yield 6

Number Of Ingredients 9

1 cup cornmeal
1 cup all-purpose flour
½ cup white sugar
3 teaspoons baking powder
1 teaspoon salt
2 eggs
⅔ cup milk
½ cup vegetable oil
2 cups blueberries

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish.
  • Mix cornmeal, flour, sugar, baking powder, and salt in a bowl. Beat eggs, milk, and oil together in a separate large bowl. Add cornmeal mixture to the egg mixture; mix until just combined. Fold blueberries into the batter; pour into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

Nutrition Facts : Calories 453.4 calories, Carbohydrate 59.8 g, Cholesterol 64.2 mg, Fat 21.3 g, Fiber 2.6 g, Protein 7.2 g, SaturatedFat 3.3 g, Sodium 668.3 mg, Sugar 23.3 g

BLUEBERRY CORNBREAD



Blueberry Cornbread image

My husband is a fourth-grade teacher, and he incorporates monthly baking projects into the curriculum. His recipe for blueberry cornbread is a class favorite. -Jennifer Martin, Martinez, California

Provided by Taste of Home

Time 40m

Yield 9 servings.

Number Of Ingredients 9

1-1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, room temperature
1-1/4 cups soy or 2% milk
1/3 cup canola oil
1 cup fresh or frozen blueberries

Steps:

  • Preheat oven to 350°. Grease an 8-in. square baking pan., Whisk together first 5 ingredients. In another bowl, whisk together eggs, milk and oil; add to dry ingredients, stirring just until moistened. Fold in blueberries. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool on a wire rack. Serve warm or at room temperature.

Nutrition Facts : Calories 264 calories, Fat 10g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 325mg sodium, Carbohydrate 38g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.

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