Name: Cast-Iron Blueberry Cornbread
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: 1 tbsp. vegetable oil or melted butter -; 1 1/4 c. fine-ground cornmeal -; 1 c. all-purpose flour -; 1/2 c. packed light brown sugar -; 1 1/2 tsp. baking powder -; 1/2 tsp. baking soda -; 1/2 tsp. kosher salt -; 2 large eggs -; 1/2 c. (1 stick) butter, melted and cooled -; 1/2 c. sour cream -; 1/2 c. whole milk -; 2 c. blueberries, divided -; 1 tbsp. granulated sugar (optional) -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Cast-Iron Blueberry Cornbread

1. 1 tbsp. vegetable oil or melted butter -

2. 1 1/4 c. fine-ground cornmeal -

3. 1 c. all-purpose flour -

4. 1/2 c. packed light brown sugar -

5. 1 1/2 tsp. baking powder -

6. 1/2 tsp. baking soda -

7. 1/2 tsp. kosher salt -

8. 2 large eggs -

9. 1/2 c. (1 stick) butter, melted and cooled -

10. 1/2 c. sour cream -

11. 1/2 c. whole milk -

12. 2 c. blueberries, divided -

13. 1 tbsp. granulated sugar (optional) -

How to cook deliciously - Cast-Iron Blueberry Cornbread

1. Stage

Preheat a grill to 400° and bank coals to one side or, if using a gas grill, turn off burners on one side to create an indirect heat zone. (If baking in an oven, preheat to 400°.) Grease a 10" cast-iron skillet with oil.

2. Stage

In a medium bowl, whisk cornmeal, flour, brown sugar, baking powder, baking soda, and salt to combine. In a large bowl, whisk eggs until combined, then whisk in butter, sour cream, and milk. Using a rubber spatula, fold in dry ingredients until no streaks remain.

3. Stage

Pour half of batter into prepared pan. Sprinkle 1 cup blueberries over, then top with remaining batter. Top with remaining blueberries and sprinkle with granulated sugar, if using.

4. Stage

Place cast-iron skillet on grill over indirect heat and cover grill. Bake, making sure temperature remains consistent, until cornbread is golden brown and firm to the touch, and a tester inserted into center comes out with a couple moist crumbs attached, 25 to 30 minutes. (If baking in an oven, place cast-iron skillet in center of oven and bake 25 to 30 minutes.) Let cool at least 15 minutes before serving.