This is a super moist and yummy dessert. A sweet vanilla flavored cornbread batter with blueberries folded in, creating the perfect muffin/cake texture and delicious flavor.
Course Dessert, Snack
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Servings 8
Author Leona G.
Equipment
10.25 Cast Iron Skillet
Ingredients
1cupAP flour
1cupcorn meal white
¾cupsugar
1tbspbaking powder
¼tspkosher saltor sea salt
1eggbeat a bit before adding in
1/4 cup +2 tbspgrapeseed oilor any neutral oil
1cup whole milk
1tspvanilla extract
½cupfrozen blueberries
1tbspmelted butterfor the cast iron
Instructions
Preheat the oven to 375°
Butter your cast iron.
In a mixing bowl, combine flour, corn meal, sugar, salt and baking powder. Whisk to combine.
In another bowl, mix the milk, oil, egg and vanilla until well blended.
Now add the dry to the wet ingridients and stir to combine.
Once the batter is well blended, add the blueberries and gently fold in with a spatula. Make sure not to over mix.
Pour the batter into the buttered cast iron and bake in the oven for 25-30 minutes, until the center is set. The skillet will be extremely hot at this point, so let the cake cool for at least 15 minutes before slicing. Serve and enjoy!
Notes
If you don't have a cast iron skillet, a cake pan will work. A muffin pan works too and should yield about 6-8 muffins.
I prefer using white corn meal, but if you don't have or can't find any white corn meal, you could also use yellow.