You know it’s a good weekend when on Saturday, you pick several pounds of blueberries and sweet cherries and on Sunday, you PR in a 5K.
Well, I had a great weekend, because I did both of those things and also made a pretty amazing dinner tonight.
Ususally on Sundays, we go over to Scott’s parents’ house for Family Dinner, but since they were out of town, I had the whole afternoon to dream up something delicious. And damn, tonight’s dinner delivered!
So in order to make a dent in the blueberries, I decided to start with a blueberry cornbread. A little sweet, a little tart, it was the perfect complement to dinner. And baked in a cast-iron skillet? Yes, please.
I can see this not just as a dinner accompaniment, but maybe topped with some whipped cream for a light dessert or perhaps spread with some goat cheese for a little afternoon snack.
Or, you know, all three.
Adapted from Whole Living
Yield: 8 servings Time: 15 minutes active, 1 hour total
- 1 cup whole-grain cornmeal
- 1 cup whole-wheat flour (reserve 1 tbsp)
- 1/2 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon coarse salt
- 4 tbsp (1/2 stick) butter, melted but not too hot
- 1 large egg
- 1/2 cup plain yogurt
- 1/2 cup milk
- 1/4 cup honey
- 1 cup blueberries
- Preheat oven to 400 degrees and place cast iron skillet inside to preheat.
- Toss blueberries with 1 tbsp flour to coat. This will help prevent them from sinking in the batter.
- Combine all dry ingredients in one bowl and wet ingredients in another. Gently add the wet to the dry, mixing until combined but no more than necessary. Gently fold in the blueberries.
- Let the batter sit for 20-45 minutes to allow the grains to hydrate. This will ensure a light, tender dough.
- Carefully transfer the batter into the very hot skillet. Gently spread the batter to fill the pan (it will be thick!).
- Bake for 20-25 minutes, until a toothpick inserted in the middle comes out clean.