Blueberry Cornbread in a Skillet

Ingredients

• tablespoon svegetable oil
• cup frozen sweet corn kernels
• cup fresh blueberries
• tablespoon sall-purpose flour
• cup cornmeal
• cup all-purpose flour
• 1/2 cup white sugar
• teaspoon sbaking powder
• teaspoon salt
• cup buttermilk
• 1/2 cup unsalted butter, melted and cooled
• large eggs

Instructions

1. 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).
2. 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.
3. Combine cornmeal, 1 cup flour, sugar, baking powder, and salt in a large bowl.
4. 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.
5. 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.
6. Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Serve warm.

Tips

You can use frozen blueberries in place of fresh, if preferred.