Lemon Blueberry Cornbread Skillet

For a deliciously lazy weekend treat, whip up this super fast and easy Lemon Blueberry Cornbread Skillet. Great for breakfast, dessert, or coffee!

👥 8 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Beth Moncel📖 budgetbytes

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●skillet
●oven
●bowl
●whisk

📝 Preparation 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.

fresh lemon ($0.43)1

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.

cornmeal ($0.24)1 cupbaking powder ($0.16)4 tspfresh lemon ($0.43)1

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.

milk ($0.32)1 cuplarge egg ($0.25)1fresh lemon ($0.43)1

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.

butter ($0.18)1 Tbsp

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.

Nutrition Facts

calories

303.25 kcal

fat Content

14.05 g

serving Size

1 Serving

fiber Content

3.76 g

sodium Content

381.45 mg

protein Content

6.23 g

carbohydrate Content

38.8 g

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