Recipe: Lemon blueberry cornbread skillet

For a deliciously lazy weekend treat, whip up this super fast and easy Lemon Blueberry Cornbread Skillet. Great for breakfast, dessert, or with coffee! 


1 cup cornmeal ($0.24)
1 cup all-purpose flour ($0.11)
1/3 cup sugar ($0.10)
4 tsp baking powder ($0.16)
1/2 tsp salt ($0.02)
1 fresh lemon ($0.43)
1 cup milk ($0.32)
1 large egg ($0.25)
1/3 cup cooking oil ($0.16)
1 Tbsp butter ($0.18)
1/2 cup frozen blueberries ($0.40)


- Preheat the oven to 425ºF with the cast iron skillet inside, so it can preheat with the oven.

- Zest the lemon (you'll need about 1 tsp), then squeeze about 1 Tbsp of juice. 

- In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, and the lemon zest. Use your hands to massage the lemon zest into the dry mixture a bit to help release the flavorful oils.

- In a separate bowl, whisk together the milk, oil, egg, and 1 Tbsp lemon juice. Pour the whisked wet ingredients into the bowl with the dry ingredients. Stir just until the dry mixture is completely moistened. A few lumps are okay.

- Carefully remove the hot skillet from the oven. Add 1 Tbsp butter to the hot skillet and use a brush to spread the melted butter up the sides of the skillet.

- Pour the prepared cornbread batter into the hot skillet. Sprinkle the frozen blueberries over top (no need to thaw), then push them down into the batter with your fingers.

- Carefully return the skillet to the hot oven. Bake the cornbread for 20-25 minutes, or until the top and sides are deep golden brown and a toothpick inserted into the center comes out clean. Cool slightly, then slice into 8 pieces and serve.

This cornbread cake is great with a drizzle of maple syrup over top.

Recipe courtesy of Budget Bytes