LEMON BLUEBERRY CORNBREAD SKILLET
I rarely make dessert, but when I make it, I usually cook things that aren’t too sweet. Foods that can efficiently serve as breakfasts, such as lemon blueberry cornbread skillet. Making the recipe from my Homemade Cornbread recipe as a base, I added citrus zest and frozen blueberries. I then increased the sugar by one skosh to make it appear more like a type of coffee cake. The result is indeed delicious when paired with coffee!!
The recipe also serves as a fantastic illustration for my Basic Budget Byting Rule #2–using costly ingredients sparingly and combining them with cheap items to maintain the total cost down. Lemons and blueberries can be expensive, but because I didn’t overdo it with lemons or blueberries, and all components are affordable pantry staples, the entire cake was under 50 cents for a serving! This is how we make it!
CAN I USE FRESH BLUEBERRIES?
Yes, absolutely. I used frozen blueberries because they’re less expensive than fresh ones currently. If you are using fresh blueberries, they can be folded directly into the batter instead of being sprinkled over the top and then pushed in since they aren’t stained as frozen blueberries do.
1 cup of cornmeal ($0.24)
1 cup all-purpose flour ($0.11)
1/3 cup sugar ($0.10)
4 tsp baking soda ($0.16)
1/2 tsp salt ($0.02)
Fresh lemon ($0.43)
1 cup of milk ($0.32)
One large egg ($0.25)
1/3 cup cooking oils ($0.16)
1 TBSP butter ($0.18)
1/2 cup frozen blueberries ($0.40)
The oven should be heated to 425oF, with your cast-iron skillet in to allow it to warm by the stove.
Slice the lemon (around 1 tsp) and then squeeze approximately one tablespoon of juice.
Imix with the flour, cornmeal baking powder, sugar, salt, and lemon zest in a bowl large enough. Use your hands to massage your lemon’s zest through the mix to release the oily flavor.
Mix the oil, milk, egg, and one tablespoon of lemon juice in a separate bowl. Mix the wet ingredients you have whisked into the bowl with the remaining dry ingredients. Stir until the dry ingredients are completely coated with water. A few small lumps are acceptable.
Take the hot pan out of the oven. Add 1 TBSP of butter to the skillet. Then employ an abrasive to spread the melting butter along the pan’s edges.
Pour the cornbread batter that you’ve prepared onto the heated skillet. Spread the frozen blueberries on the top (no need to freeze) and press them into the batter using your fingers.
Then, carefully return the skillet to the oven. The cornbread is baked for 20-25 mins until the sides and top are golden brown and a toothpick inserted into the center is clear. Cool slightly, then cut into eight pieces and serve.