8 to 10 servings
YouTube instructional video is at the bottom.
What you’ll need
Yellow Cornmeal
All purpose flour
Sugar
Salt
Baking powder
Baking soda
Salted butter
Buttermilk (Room temp)
Eggs (Room temp)
Vanilla extract
Blueberries (Cleaned)
Blackberries (Cleaned)
Preparation of ingredients
Preheat oven to 400 degrees
Step 1- Place cast iron skillet into a preheated 400 degree oven. Let sit until batter has been prepared.
Dry ingredients
Step 2- Add 2 cups yellow cornmeal, 1/2 cup all purpose flour, 2/3 cup sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/4 teaspoon salt into a medium sized bowl. Stir all ingredients together and set aside.
Wet ingredients
Step 3- Add 1 1/4 cups buttermilk (Room temp), 1 1/2 sticks (12 tablespoons) melted salted butter, 2 large eggs (Room temp), 2 teaspoons vanilla extract into a separate medium sized bowl. Stir all ingredients together until combined and set aside.
Step 4- Pour wet ingredients into dry ingredients and stir with a large sturdy spoon until combined. Add 1 cup blueberries and fold blueberries into batter using a spatula.
Baking the Cornbread
Step 5- Remove Cast iron skillet from oven. Spread butter around the inside of the skillet. Pour batter into skillet and shake skillet slightly to make batter even. Add blackberries on top of the batter.
Step 6- Place into a preheated 400 degree oven on middle rack for 25 or 30 minutes. Once done remove cornbread from oven. Toothpick inserted should come out clean. Let cornbread cool for 30 minutes to an hour before serving.
YouTube instructional video
