Blueberry Lemon Cornbread
Here’s what you need:
For the batter:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 Tbsp. baking powder
- 1 tsp. salt
- Zest from 2 lemons
- 2 large eggs
- 2/3 cup buttermilk
- 1 tsp. vanilla
- 2 cups fresh blueberries
- 1/2 cup (one stick) butter, divided (1/4 cup for batter and 1/4 cup melted in pan)
For the Lemon butter:
- 1 stick butter, softened
- 1/2 - 1 tsp. honey
- Zest from one lemon
Place 1/4 cup (1/2 stick) of butter in your cast iron skillet. Place it in the oven and melt it while the oven is preheating. After butter melts, use a silicone brush to coat the sides of the skillet with the melted butter. Set aside.
Mix cornmeal, flour, sugar, baking powder, salt, and lemon zest in a large mixing bowl. I like to use a whisk to help break up any flour lumps.
In a separate bowl, beat eggs, buttermilk and vanilla.
Add the egg mixture to the dry ingredients and mix until just combined. Fold in blueberries until just combined.
Pour batter over the melted butter in your skillet.
Bake at 450 degrees for 20-25 minutes or until it tests done in the center.
Remove from oven and sprinkle with cinnamon and sugar on top. This is optional, but tasty!
For the lemon butter:
Add softened butter to your food processor or use a hand mixer. Mix until smooth. Add honey and lemon zest and mix until well combined and creamy.
Serve the cornbread with a dollop of butter on top. Enjoy!
