Blueberry Cornbread in a Skillet Recipe

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).

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.

Combine cornmeal 1 cup flour sugar baking powder and salt in a large bowl.

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.

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.

Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean 25 to 30 minutes. Serve warm.