Blueberry Lemon Skillet Cornbread

Recipe by Forget Me Not Food.

Cornbread is a country staple. I like to take it to the next level by mixing in some blueberries, baking it in a skillet, and pouring a sweet, lemon glaze on top.

Warning: The end product is so good that you might think you’re eating candy rather than the iconic side dish.

Ingredients:

Cornbread:

• 1 stick butter, softened

• 2/3 cup honey

• 1 cup (152 g) cornmeal

• 1 cup (120 g) all-purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp salt

• 1 cup buttermilk

• 2 cups fresh blueberries

Lemon Glaze:

• 1 cup powdered sugar

• juice from 1 large lemon

• 1/4 tsp salt

Directions:

1. Preheat oven to 350°F & grease an 8-10” cast-iron skillet.

   Pro Tip: For extra crispy edges, leave the skillet in the oven while the oven heats up. Once the oven reaches 350°F, remove the skillet using an oven mitt.

2. In a large bowl, beat the butter & honey for 3 minutes until fluffy.

3. Mix in cornmeal, all-purpose flour, baking powder, baking soda, salt, & buttermilk.

Pro Tip: For slightly cakier cornbread, mix in 2 eggs.

1. Gently fold in blueberries. Then, pour the mixture into the skillet & bake for 30 minutes until golden brown on top.

2. Meanwhile, in a small bowl, whisk together powdered sugar, lemon juice, & salt.

3. Once the cornbread has been fully baked & cooled, poke holes all over the top using a toothpick.

4. Pour lemon glaze over the cornbread, then enjoy!