Blueberry Skillet Cornbread
Sweet cornbread with blueberries baked in a cast iron skillet.
  1. Preheat oven to 350ºF (177ºC). Grease an 8-inch cast iron skillet.*
  2. Set aside 1/4 cup of blueberries. In a small bowl, toss the remaining 1 cup of blueberries with 1 teaspoon of flour.
  3. In a large bowl, whisk together flour, sugar, cornmeal, baking powder and salt.
  4. In a medium bowl, whisk together eggs, sour cream, oil and melted butter until well combined.
  5. Add egg mixture to flour mixture and stir just until combined. A few small lumps are okay.
  6. Gently fold one cup of blueberries into the batter.
  7. Transfer batter to prepared pan. Top with reserved 1/4 cup of blueberries.
  8. Bake until top looks golden brown and a toothpick inserted in center comes out clean, about 35-45 minutes. Let cool in pan 10 minutes.
Recipe Notes

*To find the skillet I used, click here.

If you don’t have a cast iron skillet, you can use and 8-inch round cake pan.