Skillet Blueberry Cornbread
If you want a breakfast treat that’s not overly sweet, try this easy skillet blueberry cornbread. It’s like a cross between a blueberry muffin, a coffee cake and cornbread—aka delicious.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.
Ingredients
- Batter
- 2 tablespoons (28g) unsalted butter, at room temperature
- 1½ cups (255g) fresh blueberries
- 1 cup (120g) all-purpose flour, divided
- 1¼ cups (234g) fine cornmeal
- ¾ teaspoon fine sea salt
- 2½ teaspoons baking powder
- ⅓ cup (66g) neutral oil (such as vegetable, canola or coconut)
- ¾ cup (150g) granulated sugar
- 1 large (57g) egg
- 1 cup (230g) whole milk
- Streusel
- ½ cup (60g) all-purpose flour
- ¼ cup (53g) light brown sugar
- Pinch of fine sea salt
- 4 tablespoons (57g) cold unsalted butter, cut into ½-inch cubes
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