Blueberries, Cornbread & a Skillet

Do you have blueberries, cornmeal, and a skillet?

Whip them all together for a savory sweet treat!

Serve for breakfast or dessert topped with your favorite vanilla ice cream.

Here’s what you need:

For the Wet Mix:

1/2 cup raw honey

2 eggs at room temperature*

1 cup full-fat yogurt

2 cups blueberries - fresh or frozen*

1/4 cup brown sugar - firmly packed

For the Dry Mix:

1 1/4 cups all purpose flour (preferably King Arthur)

1 tbsp Sugar

1 1/2 tsp baking powder

1/2 tsp sea salt

1/4 tsp baking soda

3/4 cornmeal - medium grind

*10 inch skillet

*Trick for room temperature eggs: Fill a small bowl with warm water. Make sure it’s not too hot. Dip your finger in to test and if you fell the urge to submerge yourself in a claw-foot tub of it - it’s the perfect temp! Let eggs rest for 5 to 10 minutes.

*For frozen blueberries: Place in a strainer and run warm water over until blueberries thaw and water runs clear.

Here’s how you do it:

1. Center your oven rack and preheat oven to 350°F.

2. Mix flour, sugar, baking powder, salt, and baking soda in a medium to large bowl.

3. Whisk in the cornmeal by hand until well mixed. Set aside.

4. Melt the butter in the iron skillet. Swirl the butter so it coats the bottom and the sides of the skillet.

5. Pour the melted butter into a small bowl. Whisk in the honey, eggs, and yogurt.

6. Pour liquid (wet mix) ingredients to the dry ingredients. Stir until just barely combined (should still be a little lumpy and some flour visible).

7. Fold in half blueberries. This should combine all ingredients well.

8. Pour the mixture into a 10 inch skillet. Shake the skillet back and forth gently to even out the batter.

9. Sprinkle the remaining blueberries and brown sugar on top.

10. Place the skillet on the middle rack of the oven and bake for 50 minutes.

11. Insert a wooden skewer in the middle of the cake. Look for moist crumbs attached. The heat of the skillet will continue to bake the cake after it is removed from the oven. Take care to remove the skillet when the cake is just barely done - for moist richness.

12. Serve warm right from the skillet!

ENJOY!