Blueberry Skillet Cornbread

Name: Blueberry Skillet Cornbread
Ingredients: 1 1/4 cups (about 6 1/4-7 oz or 177-198g) blueberries, divided; 1 1/4 cups (5 5/8 oz or 159g) all purpose flour, sifted, plus one teaspoon for the blueberries; 2/3 cup (4 5/8 oz or 132g) sugar; 1/4 cup (1 1/4 oz or 35g) cornmeal; 2 teaspoons baking powder; 1/2 teaspoon fine sea salt; 2 large eggs; 3/4 cup (6 oz or 170g) sour cream; 1/4 cup (1 7/8 oz or 55ml) vegetable oil or neutral oil of your choice; 2 tablespoons unsalted butter, melted

www.browniemischief.com

Sweet, blueberry-infused cornbread baked in a cast iron skillet for a deliciously crusty treat. Perfect with honey and butter.

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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.browniemischief.com.

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Ingredients

1 1/4 cups (about 6 1/4-7 oz or 177-198g) blueberries, divided
1 1/4 cups (5 5/8 oz or 159g) all purpose flour, sifted, plus one teaspoon for the blueberries
2/3 cup (4 5/8 oz or 132g) sugar
1/4 cup (1 1/4 oz or 35g) cornmeal
2 teaspoons baking powder
1/2 teaspoon fine sea salt
2 large eggs
3/4 cup (6 oz or 170g) sour cream
1/4 cup (1 7/8 oz or 55ml) vegetable oil or neutral oil of your choice
2 tablespoons unsalted butter, melted