Best 3 Blueberry Cornbread In A Skillet Recipes
Indulge in the Southern charm of Blueberry Cornbread, a delectable treat that combines the sweet burst of blueberries with the golden goodness of cornmeal. This versatile dish can be enjoyed as a hearty breakfast, a delightful side, or a comforting snack. With three tempting variations – Classic Blueberry Cornbread, Savory Blueberry Cornbread with Bacon and Cheddar, and Sweet Blueberry Cornbread with Maple Glaze – this recipe article offers a culinary adventure for every palate.
In the classic version, plump blueberries dance amidst a tender cornbread base, creating a harmonious balance of flavors. The savory variation tantalizes taste buds with the addition of crispy bacon and sharp cheddar cheese, while the sweet rendition drizzles a luscious maple glaze over the golden-brown crust. Whether you prefer a traditional taste or crave a unique twist, these blueberry cornbread recipes promise a delightful experience. So gather your ingredients, preheat your oven, and embark on a journey of Southern-inspired goodness.
BLUEBERRY CORNBREAD IN A SKILLET
Sweet blueberries and savory corn are the perfect combination in this easy skillet cornbread that's perfect for breakfast, lunch, or dinner.
Provided by Jenine
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 50m
Yield 10
Number Of Ingredients 12
Steps:
- Pour vegetable oil into a 9-inch cast iron skillet and place skillet in the center of the oven. Preheat oven to 400 degrees F (200 degrees C).
- While the oven is preheating, place corn in a microwave-safe bowl. Cover and microwave on high for 2 1/2 minutes, stirring halfway through. Place corn in a colander to drain any excess liquid, then transfer to a medium bowl. Add blueberries and 2 tablespoons flour and toss to combine; set aside.
- Combine cornmeal, 1 cup flour, sugar, baking powder, and salt in a large bowl.
- Whisk buttermilk, melted butter, and eggs together in a small bowl. Pour into the cornmeal-flour mixture and mix to combine. Gently fold in the reserved blueberry-corn mixture.
- Remove skillet from the oven and brush the oil onto the bottom and sides until coated. Pour batter into the hot skillet and level the top with a spatula.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Serve warm.
Nutrition Facts : Calories 305.3 calories, Carbohydrate 38.7 g, Cholesterol 62.5 mg, Fat 14.8 g, Fiber 1.7 g, Protein 5.1 g, SaturatedFat 7.6 g, Sodium 371.7 mg, Sugar 13.5 g
BLUEBERRY CORNBREAD
My husband is a fourth-grade teacher, and he incorporates monthly baking projects into the curriculum. His recipe for blueberry cornbread is a class favorite. -Jennifer Martin, Martinez, California
Provided by Taste of Home
Time 40m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Grease an 8-in. square baking pan., Whisk together first 5 ingredients. In another bowl, whisk together eggs, milk and oil; add to dry ingredients, stirring just until moistened. Fold in blueberries. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool on a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 264 calories, Fat 10g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 325mg sodium, Carbohydrate 38g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.
BLUEBERRY CORNBREAD
Homemade cornbread with delicious blueberries in it. An awesome combination! You can use fresh or frozen blueberries.
Provided by matt151617
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish.
- Mix cornmeal, flour, sugar, baking powder, and salt in a bowl. Beat eggs, milk, and oil together in a separate large bowl. Add cornmeal mixture to the egg mixture; mix until just combined. Fold blueberries into the batter; pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 453.4 calories, Carbohydrate 59.8 g, Cholesterol 64.2 mg, Fat 21.3 g, Fiber 2.6 g, Protein 7.2 g, SaturatedFat 3.3 g, Sodium 668.3 mg, Sugar 23.3 g
Tips:
- Use fresh blueberries. Fresh blueberries are the best choice for this recipe, as they are more flavorful and have a better texture than frozen blueberries.
- Don't overmix the batter. Overmixing the batter will make the cornbread tough. Mix just until the ingredients are combined.
- Preheat the skillet. Preheat the skillet over medium heat before adding the batter. This will help the cornbread cook evenly.
- Don't crowd the skillet. When adding the batter to the skillet, don't crowd it. Leave some space between the pancakes so that they can cook evenly.
- Cook the cornbread until it is golden brown. Cook the cornbread for about 4-5 minutes per side, or until it is golden brown and cooked through.
- Serve the cornbread warm. Cornbread is best served warm. You can serve it with butter, honey, or your favorite syrup.
Conclusion:
This blueberry cornbread is a delicious and easy-to-make recipe that is perfect for breakfast, lunch, or dinner. The cornbread is moist and flavorful, and the blueberries add a burst of sweetness. This recipe is sure to be a hit with everyone who tries it.
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