Lemon Blueberry Cornbread Skillet Food

BLUEBERRY CORNBREAD IN A SKILLET

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.

LEMON BLUEBERRY CORNBREAD SKILLET

Steps:

• Preheat the oven to 425ºF with the cast iron skillet inside, so it can preheat with the oven.
• Zest the lemon (you'll need about 1 tsp), then squeeze about 1 Tbsp of juice.
• In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, and the lemon zest. Use your hands to massage the lemon zest into the dry mixture a bit to help release the flavorful oils.
• In a separate bowl, whisk together the milk, oil, egg, and 1 Tbsp lemon juice. Pour the whisked wet ingredients into the bowl with the dry ingredients. Stir just until the dry mixture is completely moistened. A few lumps are okay.
• Carefully remove the hot skillet from the oven. Add 1 Tbsp butter to the hot skillet and use a brush to spread the melted butter up the sides of the skillet.
• Pour the prepared cornbread batter into the hot skillet. Sprinkle the frozen blueberries over top (no need to thaw), then push them down into the batter with your fingers.
• Carefully return the skillet to the hot oven. Bake the cornbread for 20-25 minutes, or until the top and sides are deep golden brown and a toothpick inserted into the center comes out clean. Cool slightly, then slice into 8 pieces and serve.

BLUEBERRY LEMON CORNBREAD

Steps:

• Preheat the oven to 425ºF, placing a 10-inch cast iron skillet inside. (You want the skillet to be hot when the batter is added. Note that a 12-inch skillet will result in flat cornbread. No cast iron skillet? Try a 9-inch square metal baking pan.) 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 to spread it all around and up the sides of the skillet. Pour the prepared batter into the hot skillet. Evenly sprinkle the blueberries over top (no need to thaw if frozen), and then push them lightly into the batter with your finger or the tip of a knife. Carefully return the skillet to the hot oven and bake for 15 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. (The cornbread cooks faster than expected thanks to the piping hot skillet.) Cool slightly, and then slice and serve.