Ingredients
10
10 servings
- •3 tablespoons vegetable oil
- •1 cup frozen sweet corn kernels
- •1 cup fresh blueberries
- •2 tablespoons all-purpose flour
- •1 cup cornmeal
- •1 cup all-purpose flour
- •½ cup white sugar
- •2 teaspoons baking powder
- •1 teaspoon salt
- •1 cup buttermilk
- •½ cup unsalted butter, melted and cooled
- •2 large eggs
Instructions
- 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.
Nutritional Facts
Per 10 servings
- Calories: 305
- Carbohydrate: 39g
- Fat: 15g
- Fiber: 2g
- Protein: 5g
- Sugar: 14g
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