Ingredients

The following ingredients have 8 Servings
  • 1/3 cup unsalted butter (melted and cooled slightly. May be substituted with your favorite oil for dairy-free option)
  • 1/4 cup pure maple syrup (may be substituted with honey or granulated sugar)
  • 1 large egg
  • 1 cup buttermilk (or 1 cup dairy free milk combined with 1 tablespoon lemon juice for dairy free option)
  • 1 cup plus 1 tablespoon all purpose flour (divided)
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup blueberries (frozen blueberries may be used, simply thaw and blot dry )

Instruction

  • Preheat the oven to 400 degrees. Grease a cast iron skillet with enough melted butter or oil and set aside.
  • In a large bowl, whisk the melted butter with the maple syrup until combined. Add the eggs and buttermilk and whisk until incorporated.
  • Add 1 cup of the flour and cornmeal to the dry ingredients, then sprinkle the baking powder, baking soda and salt over the top and whisk until just combined.
  • Toss the blueberries with the remaining 1 tablespoon of flour, then add to the batter and fold them in gently until incorporated.
  • Pour the batter into the prepared skillet and spread evenly.
  • Bake for 20-25 minutes on the middle rack of the oven until the cornbread is golden brown and a toothpick inserted into the center comes out clean. Cool for 15-20 minutes, serve and enjoy!