Blueberry Cornbread, what an awesome combination! This homemade cornbread gets elevated with juicy plump blueberries that result in a moist interior. Using a skillet, you can have crispy edges that give this cornbread an added texture. Quick and easy to make, this new favorite is a perfect morning snack or dessert.
Author: Scarlett Wang at SideChef
or Frozen Blueberries
, beaten, room temperature
Non-Stick Baking Spray
Preheat the oven to 400 degrees F (200 degrees C). Grease the skillet with
Non-Stick Baking Spray (as needed)
In a large mixing bowl, add
All-Purpose Flour (1 cup)
Cornmeal (1 cup)
Baking Powder (1/2 Tbsp)
Baking Soda (1 tsp)
Salt (1/2 tsp)
, then whisk to combine.
In another bowl, whisk together
Greek Yogurt (1 cup)
Milk (1/2 cup)
Granulated Sugar (1/3 cup)
Butter (1/3 cup)
Use a spatula to fold in the wet mixture to the dry ingredients until just combined.
Fold in the
Fresh Blueberries (1 cup)
Pour the batter into the skillet and smooth the top. Bake for 20-25 minutes or until the cornbread is golden brown.
Remove from the oven and let it cool at least 15 minutes before serving
Slice and serve with butter.
Makes 8-10 servings.
Nutrition Per Serving
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