Lemon Blueberry Cornbread Skillet

Ingredients

• Cornmeal

  Whole-grain, yellow

  1 cup or 122g

• Wheat flour

  White, all-purpose, unenriched

  1 cup or 125g

• Sugar

  White, granulated sugar

  ⅓ cup or 67g

• Baking powder

  Leavening agents, low-sodium

  4 tsp or 20g

• Salt

  Table

  ½ tsp or 3g

• Lemon zest

  3 tsp or 6g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ⅓ cup or 75g

• Blueberries

  Raw

  ½ cup or 74g

• Butter

  Unsalted

  1 tbsp or 14g

Directions

1. Preheat the oven to 425 degrees. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, and the zest from one lemon (about 1 Tbsp). Using your hands, massage the lemon zest into the dry mixture a bit to help release the flavorful oils.
2. In a separate bowl, whisk together the milk, oil, and egg. 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.
3. Use one tablespoon of butter to grease the inside of a cast iron skillet, a 9-inch pie dish, or an 8x8 casserole dish. Pour the cornbread batter into the prepared dish. Sprinkle the frozen blueberries over top of the batter and then use your finger to push them down into the batter.
4. Bake the cornbread for 20-25 minutes, or until the top and sides are light golden brown. Slice into 8 pieces and serve.
5. (source: https://www.budgetbytes.com/2014/06/lemon-blueberry-cornbread-skillet/)

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