Budget Bytes · by Beth Moncel★ 4.9 (37)
Lemon Blueberry Cornbread Skillet
NUTRITION · PER SERVING40M COOK
CAL 13%·PRO 10%
CARBS 34G51% OF CAL
2G FIBER20G OTHER11G TOTAL SUGAR
FAT 13G43% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender, citrusy cornbread cake studded with blueberries, baked in a skillet and ready in under an hour. Versatile for breakfast, dessert, or a coffee break.
dessertamericanbaked good🍳 skillet🔥 ovenvegetarian
View the full recipe on Budget Bytes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup cornmeal ($0.24)
- 1 cup all-purpose flour ($0.11)
- 1/3 cup sugar ($0.10)
- 4 tsp baking powder ($0.16)
- 1/2 tsp salt ($0.02)
- 1 fresh lemon ($0.43)
- 1 cup milk ($0.32)
- 1 large egg ($0.25)
- 1/3 cup cooking oil ($0.16)
- 1 Tbsp butter ($0.18)
- 1/2 cup frozen blueberries ($0.40)
At a glance
PER SERVING · TIME 40M
CAL 13%·PRO 10%
CARBS 34G51% OF CAL
2G FIBER20G OTHER11G TOTAL SUGAR
FAT 13G43% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 172mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 105mg
- Calcium
- 50mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 172MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.