Blueberry Lemon Cornbread
Fresh or frozen blueberries work equally well, but keeping a bag of the latter on hand ensures this easy cornbread can be whipped up at a moment’s notice. A helpful tip ensures leftovers are never dry!
Ingredients
- 1 cup cornmeal*
- 1 cup (127g) all-purpose flour or cup-for-cup gluten-free substitute**
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 tablespoon (15ml) lemon juice and the zest of 1 lemon
- 1 cup (240ml) milk of choice
- 1 large egg
- ⅓ cup (106g) honey
- ⅓ cup (75g) + 1 tablespoon (14g) melted coconut oil or neutral oil of choice (like avocado or canola; divided use)***
- Lightly rounded ½ cup fresh or frozen blueberries (do not thaw if frozen)
- Optional finish: ½ teaspoon coarse sugar (feel free to eyeball)
Instructions
- Preheat the oven to 425ºF. When hot, place a 10-inch cast iron skillet in the oven for about 5-10 minutes while you prepare the batter. (You want the skillet to be very hot when the batter is added. Note that a 12-inch skillet will result in flat cornbread. No cast iron skillet? Use a 9-inch square metal baking pan.)
- Meanwhile, in a medium-size bowl, stir together the cornmeal, flour, baking powder, salt, and lemon zest. Set aside.
- In a separate large bowl, stir together the lemon juice and milk, and then whisk in the egg, honey, and oil.
- Stir the dry ingredients into the wet ingredients, stirring just until the dry mixture is completely moistened. A few small lumps are okay.
- Carefully remove the hot skillet from the oven and add the 1 tablespoon of oil, using a brush or swirling to spread it all around and up the sides of the skillet.
- Pour the prepared batter into the hot skillet as soon as it is removed from the oven. Evenly sprinkle the blueberries over top, and then push them lightly into the batter with your finger or the tip of a knife. (The tops can be poking out.)
- Carefully return the skillet to the hot oven and bake for 20 minutes, give or take a few minutes depending on oven, or until the top and sides are lightly golden brown and the center is just cooked through. (Check a few minutes early, as all ovens vary, and the cornbread cooks faster than usual when starting it in the piping hot skillet.)
- For a pretty finish, when the skillet comes out of the oven, sprinkle with the optional sugar. Cool slightly, and then slice and serve.
- This cornbread is delicious as is or with a pat of butter. A drizzle of honey or maple syrup is another option if not using the coarse sugar.
Notes
*I don’t include weight measurements for the cornmeal, as it will vary slightly depending on grind of cornmeal used. If using a scale, feel free to use the weight listed on your package. Otherwise, for accuracy and best results, be sure to scoop the ingredients into the measuring cup (rather than using the cup as a scoop, which compresses the flour) and level with the straight edge of a knife.
*When using gluten-free flour, I use the weight of a cup of all-purpose flour. This ensures the end result is similar and not at all dense.
***If using coconut oil, it is helpful to bring any cold ingredients to room temperature before mixing. This will prevent the coconut oil from solidifying upon contact. If that should happen, very gently warm the ingredients in the microwave until warm enough to soften the oil without cooking the mixture.
Helpful tips:
Leftover cornbread dries out quickly. To “refresh” it as my grandmother would say, wrap a leftover piece or cornbread in a damp paper towel (I run the paper towel under the faucet and then squeeze thoroughly) and then gently heat in the microwave, about 20-30 seconds. As the cornbread heats, it draws in moisture from the damp paper towel and becomes as good as new. Makes a great breakfast or afternoon snack! Also, it’s best to not store leftover food in a cast iron skillet, as it can discolor the cornbread and affect the seasoning of the pan. Allow any leftover cornbread to completely cool and then transfer to an airtight container or plate wrapped well with plastic wrap and refrigerate. The cornbread will dry out, but the refresh tip mentioned above will make it as good as new for up to about 5 days.
Leftover cornbread dries out quickly. To “refresh” it as my grandmother would say, wrap a leftover piece or cornbread in a damp paper towel (I run the paper towel under the faucet and then squeeze thoroughly) and then gently heat in the microwave, about 20-30 seconds. As the cornbread heats, it draws in moisture from the damp paper towel and becomes as good as new. Makes a great breakfast or afternoon snack! Also, it’s best to not store leftover food in a cast iron skillet, as it can discolor the cornbread and affect the seasoning of the pan. Allow any leftover cornbread to completely cool and then transfer to an airtight container or plate wrapped well with plastic wrap and refrigerate. The cornbread will dry out, but the refresh tip mentioned above will make it as good as new for up to about 5 days.
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