True Blue Cornbread

Since buying my cast-iron skillet, I've really only used it for one purpose: to make skillet cornbread. The skillet conducts heat extremely well, and totally evenly, so that the cornbread gets a lovely crust on the bottom, in addition to that characteristic golden top. And while we're on the topic of coloring, I should mention that the following cornbread is entirely blue, through and through! I not only used blue cornmeal, which I find just really pleasing in a cartoon-ish way, but I also added some frozen blueberries because of the extra punch of flavor and moisture they contribute to the cornbread. This stuff is really good, and quite easy to put together. Try it with a dollop of sour cream on top!


Blue Skillet Cornbread

Note: If you don't have a cast-iron skillet, not to worry; you can use any other baking dish on hand, or even make this into muffins!

2 tablespoons coconut oil (or other oil, butter, or lard)

1-1/2 cup coarse blue cornmeal
1/2 cup unbleached all-purpose flour
1/4 cup sugar (or honey or molasses)
1-1/2 teaspoon baking powder
1 teaspoon salt

3/4 cup milk
1/2 cup plain yogurt
2 eggs

1/2 cup frozen blueberries

1. Preheat oven to 375 degrees F. Put the coconut oil (or fat of your choosing) into the skillet (or other baking vessel) and put into the oven to warm up while you make the batter.

2. In a large bowl, mix the dry ingredients. Mix the wet ingredients in a separate bowl and fold into the dry ingredients, mixing until just combined.

3. Add the blueberries last, and pour the batter into the skillet. Bake for about 30 minutes, until the top is slightly golden and a toothpick passed through the center of the cornbread comes out totally clean.