Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (3)
Sweet Blueberry Cornbread Skillet
NUTRITION · PER SERVING55M COOK
CAL 18%·PRO 9%
CARBS 42G48% OF CAL
4G FIBER16G OTHER23G TOTAL SUGAR
FAT 19G49% OF CAL
11G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cast-iron skillet cornbread studded with blueberries and finished with a cinnamon-honey butter. Fluffy, lightly sweet, and perfect for breakfast or dessert.
dessertamericanbaked good🥣 mixer🍳 skillet🔥 ovenvegetarian
View the full recipe on Peas and Crayons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup fresh or frozen blueberries ((I used frozen))
- 1.5 cups all-purpose flour plus an extra TBSP for dusting
- 1 cup yellow cornmeal ((fine, not coarse))
- 2.5 tsp baking powder
- 1 tsp sea salt
- 14 TBSP unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup whole or 2% milk
- 1/3 cup honey
- Whipped Cinnamon Honey Butter
- 1/4 cup unsalted butter, softened
- 1 TBSP honey
- 1/2 tsp cinnamon ((plus extra to taste))
- 1/8 tsp sea salt
At a glance
PER SERVING · TIME 55M
CAL 18%·PRO 9%
CARBS 42G48% OF CAL
4G FIBER16G OTHER23G TOTAL SUGAR
FAT 19G49% OF CAL
11G SAT8G 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
- 20m
- Cook
- 35m
- Sodium
- 22mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 100mg
- Calcium
- 29mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 22MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.