Skillet Blueberry Cornbread
Servings 1 9-inch skillet (about 12 servings)
Ingredients
- 2 tbs 28g unsalted butter at room temperature
- 1 cup 120g all-purpose flour divided
- 3/4 tsp sea salt fine
- 1/3 cup 66g neutral oil (such as vegetable, canola or coconut)
- 1 large 57g egg
- 1 1/2 cups 255g blueberries fresh
- 1 1/4 cups 234g cornmeal fine
- 2 1/2 tsps baking powder
- 3/4 cup 150g sugar
- 1 cup 230g milk whole
- 1/4 cup 53g brown sugar light
- 4 tbs 57g unsalted butter cold, cut into ½-inch cubes
Instructions
- MAKE THE BATTER: Preheat the oven to 400°F. Grease a 9-inch oven-safe skillet generously with the butter.
- In a medium bowl, toss the blueberries with 2 tablespoons (15g) of the flour. In another medium bowl, whisk the remaining flour, cornmeal, salt, and baking powder to combine.
- In a medium bowl, whisk the oil, sugar, egg, and milk to combine. Add the flour-cornmeal mixture and mix until incorporated. Fold in the blueberries. Pour the batter into the prepared skillet.
- MAKE THE STREUSEL: In a medium bowl, mix the flour, sugar, and salt to combine. Add the butter and use your hands to blend it in until the mixture forms large clumps. Scatter the streusel over the batter.
- Bake the cornbread until a toothpick inserted into the center comes out clean or with a few moist crumbs, 20 to 25 minutes. Let cool 15 minutes before slicing and serving.
Notes
Sometimes you want a breakfast treat that’s not a chocolate-glazed doughnut or a glorified cupcake. That’s where pastry chef Erin McDowell’s skillet blueberry cornbread comes in. It’s like a combination of a blueberry muffin, coffee cake and cornbread—and it’s delicious.