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Skillet Blueberry Corn Bread recipe

A savory corn bread with crumbled baconand sweet blueberries.

Recipe: Skillet BlueberryCorn Bread

6 strips bacon, fried until crisp, crumbled1 1/2 cups yellow cornmeal1 1/2 cups all-purpose flour1/2 cup granulated sugar2 tablespoons baking powder2 large eggs, slightly beaten1 1/2 cups milk1/3 cup melted vegetable shortening, cooledslightly3 cups fresh or frozen and slightlythawed blueberriesButter for accompaniment

  • Fry bacon in 9-inch skillet until crisp;remove from skillet and crumble. Drain all but about 1 tablespoondrippings from skillet and set skillet aside.
  • Preheat oven to 425°F (220°C).
  • Combine cornmeal, flour, sugar and bakingpowder; make a well in center and set aside.
  • In another bowl, whisk together the eggs,milk and shortening. Pour liquid mixture into well of dry mixtureand stir to blend well.
  • Pour batter into the reserved 9-inch skillet.Evenly sprinkle the blueberries and reserved crumbled bacon ontop.
  • Bake for 20 to 25 minutes. Cut into 8wedges. Serve warm with butter.

    Makes 8 servings.

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  • Comments

    1 Comment


    This cast iron skillet cornbread with blueberries recipe is guaranteed to be a hit with family and friends!

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