A little herby and a little sweet, this cornbread just begs for honey butter.
Blueberry Basil Skillet Sweet Cornbread
Makes 1 (10-Inch) Loaf
Ingredients
- 1¼ cups all-purpose flour
- 1¼ cups plain cornmeal
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 1¼ cups whole buttermilk, room temperature
- 2 large eggs, room temperature
- ¼ cup firmly packed light brown sugar
- ¼ cup plus 2 tablespoons honey, divided
- 1½ cups fresh blueberries, divided
- ¼ cup unsalted butter, melted and slightly cooled
- 3 tablespoons chopped fresh basil
- ½ cup unsalted butter, softened
- Garnish: fresh blueberries, fresh basil leaves
Instructions
- Preheat oven to 400°. Spray a 10-inch cast-iron skillet with cooking spray.
- In a large bowl, whisk together flour, cornmeal, baking powder, salt, and baking soda. Make a well in center.
- In a medium bowl, whisk together buttermilk, eggs, brown sugar, and ¼ cup honey. Add buttermilk mixture to flour mixture, stirring just until combined. Fold in 1 cup blueberries, melted butter, and chopped basil just until combined. Pour batter into prepared skillet, smoothing top with an offset spatula.
- Bake for 5 minutes. Top with remaining ½ cup blueberries, and bake until golden brown and a wooden pick inserted in center comes out clean, 15 to 17 minutes more. Let cool in skillet on a wire rack for 10 minutes.
- In a small bowl, beat softened butter and 1 tablespoon honey with a mixer at medium speed until creamy, about 1 minute. Spread on a plate, and top with remaining 1 tablespoon honey.
- Using a thin spatula, loosen cornbread from skillet, or cut in skillet. Serve with whipped honey butter. Garnish with blueberries and basil leaves, if desired.
