Years ago - I had this awesome Blueberry Cornbread from Fresh Market - I've always remembered it and thought - someday I'm going to get a cast iron pan and make me some! Well - the day finally came!
In the mean time, I got married to a cute boy with an egg allergy. So I decided to try making an egg-free blueberry cornbread recipe. I can't eat a whole pan of cornbread on my own - so I had to make it something that we could both eat!
I did some research and decided to try using an old banana in place of the egg - I've done that before in recipes - so it was worth a try. I gathered up all my ingredient and got started!
I recently got this pre-seasoned set of 3 cast iron pans (just $24.99) from BrylaneHome. I used the largest size for this recipe - but am excited to have all three sizes. It's great that these come preseasoned as well - so you can just rinse them out and use them right away. I can also tell you that since I got these - I have used this skillet probably every other day. I am officially a cast iron addict!
For this recipe - preheat your oven and put the oil in the cast iron pan - then put the pan in the oven while it's preheating - this way your pan gets super hot as does the oil - which is essential in this recipe!
After the banana is mixed in with the buttermilk/oil as best you can (don't worry if you have a few lumps) - then mix the wet with the dry. This comes together quickly into a bright yellow batter. After that is mixed well - fold in your blueberries.
It's so B-E-A-UTIFUL! That bright yellow batter with the pop of color from the rich dark blueberries!
Twenty minutes later - you've got a pan of golden goodness with big plump blueberries! Seriously does it get any better!?!
I dove right in and cut a piece - I couldn't resist! It was perfect! And I love how nothing sticks in a cast iron pan!!! The cornbread was perfect too - it wasn't cake-like and it wasn't crumbly. Yowza - so beautiful too!
There you have it - egg-free blueberry cornbread. I absolutely loved it. It's not a really sweet cornbread either - if you want a sweeter one - I would add sugar to the dry ingredients. For me - the blueberries provide all the sweet you need. I took it to work all week for breakfast (along with some butter) - it was delicious! And you could always swap out the blueberries for cheese or jalapenos to make the recipe more chili-worthy. :-) I hope you enjoy it!
Egg-Free Blueberry Cornbread
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons salt
1 cup buttermilk
1/3 cup vegetable oil
1 old banana mashed
1/4 cup vegetable oil for heating up the pan
1 small container blueberries
- Preheat oven to 400 degrees.
- Pour 1/4 cup vegetable oil in cast iron pan (8-9"ish - bigger size) put cast iron skillet in oven & preheat to 400 (i had to go up to 425)
- While that's preheating - in one bowl mix together cornmeal, flour, baking powder & salt.
- In another bowl whisk together buttermilk & oil - then add mashed banana - you don't have to get rid of all the lumps just do the best you can.
- Add the buttermilk mix to the dry ingredients and fold until mixed well. then lightly fold in blueberries.
- When the pan/oven are preheated - drop a drop or two of the batter in the oil in the pan - if the batter starts to fry - the pan is hot enough - if not - heat it up more! (that's why i had to go to 425)
- Pour batter in the hot pan - the oil will pool up a bit on top - but that's ok - it adds to the goodness (haha)
- Bake for 20-25 mintues
Possible additions:
If you want it sweeter - you could add sugar
If you want some zing - add some lemon zest
Disclosure: Thanks to Brylane Home for the cast iron cookware set. I love it!
Disclosure: Thanks to Brylane Home for the cast iron cookware set. I love it!
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