It’s totally acceptable to eat this cake for breakfast because it’s just cornbread, right? Cooking the “cake” in a large cast iron skillet imparts super crusty delicious edges and prevents the blueberries from sinking in the batter. Speaking of blueberries, if you’re making this cake during the wintertime, frozen blueberries can be substituted for fresh. A note on compound butter: if you have leftovers, transfer it to a sheet of wax or parchment paper, shape it into a log, and roll it up. You can store it in the fridge and cut off slices when you need it.

Deb Wise
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Place 2 tablespoons of the butter in a 9- or 10-inch cast-iron skillet and place in oven while it preheats. Combine blueberries and 1 tablespoon of the flour in a small bowl; toss to coat.

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  • Whisk cornmeal, baking powder, salt, and remaining 1½ cups flour in a large bowl. Beat remaining 12 tablespoons butter in a separate large bowl with an electric mixer on medium until creamy, about 1 minute. Add sugar; beat until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating after each addition. Add milk and honey and beat on low until just combined. (Mixture may look grainy.) Add cornmeal mixture and stir to combine.

  • Remove skillet from oven and tilt to coat with melted butter. Spread batter in skillet and sprinkle blueberries evenly over top. Bake until a wooden pick inserted in the center comes out clean, 35 to 38 minutes.

  • Combine butter, honey, ginger, and salt in a medium bowl and stir until smooth. Serve with warm cornbread.

Chef's Notes

Make the Butter:

  1. Combine butter, honey, ginger, and salt in a medium bowl and stir until smooth. Serve with warm cornbread.

Nutrition Facts

407.3 calories; fat 22.6g; saturated fat 13.6g; protein 4.3g; carbohydrates 48.6g; fiber 1.3g; sugars 25.1g; cholesterol 87.9mg; sodium 342.6mg.