Lemon Blueberry Cornbread Skillet

Alright foodies out there, let’s get ready for some southern goodness with a scrumptious plate of Lemon Blueberry Cornbread Skillet. This is one of my personal favorites with its delectably moist cornbread with a slightly sweet twist, tartness from the lemon and a burst of blueberries. Trust me, one slice and you’ll be hooked!

Not only is it super scrummy, Lemon Blueberry Cornbread Skillet is perfect for those low-key brunches with friends or a cozy family dinner at home. With my tried and tested recipe, you’ll be everyone���s favorite host!

Ready to drool over the magic about to happen in your kitchen? Let’s check off the essentials.

• Prep time: 20 minutes
• Cook time: 25 min
• Total time: 45 min
• Servings: 8 servings
• Yield: 1 skillet

Got all that noted? Alright! Let’s dive into the details to whip up your very own Lemon Blueberry Cornbread Skillet.

Ingredients & Equipment You’ll Need

• 1 cup Cornmeal
• 1 cup All Purpose Flour
• 1/2 cup Sugar
• 1 tablespoon Baking Powder
• 1/2 teaspoon Salt
• 1 cup Blueberries
• Zest and juice of 1 Lemon
• 1/4 cup melted Butter

For equipment, all you need is a 10-inch ovenproof skillet and a medium-sized mixing bowl.

The cornmeal is the hero in this recipe, giving our skillet that irresistible crunch and beautiful golden color. The tart lemon and sweet blueberries are the soul ��� pushing the boundaries and giving that wonderful punch of flavor. If you can’t find fresh blueberries, frozen ones work just as well!

How To Make Lemon Blueberry Cornbread Skillet

1. Firstly, you want to preheat your oven to 400 degrees and place the skillet inside the oven to heat as well.
2. While the oven is heating, combine all the dry ingredients in a bowl and take another bowl to mix your wet ingredients.
3. Keep whisking until you achieve a smooth, slightly thick consistency. It’s important to ensure your mixture isn���t too thin or too thick.
4. Then, carefully pull out the hot skillet from the oven and melt the butter in it.
5. Finally, pour your gorgeous cornbread batter into the skillet and let it cook to golden perfection for 20-25 minutes.

Tips For The Best Results

• Don’t overmix your batter, it can lead to flat and dense cornbread.
• Always preheat your skillet before pouring in the mixture. This ensures evenly cooked cornbread.

Storage Tips

• Keep the leftover cornbread in the refrigerator, it can last for a few days there.
• You can also freeze it for longer storage, just defrost before eating.

Frequently Asked Questions

Q: Can I use milk instead of butter in the recipe?

A: Yes, you can replace the butter with milk but it may change the texture and taste a bit.

Q: Can I use other berries in this recipe?

A: Absolutely! You can switch out the blueberries with raspberries or blackberries. Feel free to make the recipe your own!

Nutritional Facts of Lemon Blueberry Cornbread Skillet

Each serving of our mouthwatering Lemon Blueberry Cornbread Skillet contains around 350 calories, 15 grams of fat, 48 grams of carbohydrates, 5 grams of protein, and 3 grams of fiber.

Well, that’s a wrap, folks! With your Lemon Blueberry Cornbread Skillet hot and ready, you’re all set to enjoy a delightful meal. Nothing beats digging into that skillet and savoring every bite, am I right? Go on then. Enjoy and don’t forget to share your creation with us!