Ingredients
- 1 cup cornmeal
- 1 cup unbleached all-purpose flour
- 4 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. fresh lemon zest
- 1 large egg
- 1 cup milk of choice
- 1/3 cup unsweetened applesauce or a neutral-tasting oil
- 1/3 cup honey
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. butter
- 1 cup fresh or frozen blueberries
Servings:
Units:
Instructions
- Place a 10-inch cast iron skillet in the oven, then turn oven on to preheat to 425ºF.
- Zest and juice the lemon, and set aside 1 tsp. of zest and about 1 Tbsp. of juice.
- In a large bowl, combine cornmeal, flour, baking powder, salt and lemon zest.
- In a second bowl, whisk together egg, milk, applesauce/oil, honey and lemon juice. Pour into the bowl of dry ingredients and stir until just combined (a few lumps are okay) and dry mixture is completely moistened.
- Carefully remove the hot skillet from the oven. Add 1 Tbsp. of butter to the skillet and use a brush to coat the bottom and sides of the pan.
- Pour the prepared cornbread batter into the skillet. Sprinkle the blueberries over the top, then gently push them down into the batter with your fingers.
- Carefully return the skillet to the 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 enjoy!
Recipe Notes
Recipe adapted from budgetbytes.com.
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