Hands-On Time
25 Mins
Total Time
1 Hour
Yield
12
Greg DuPree

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

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Ratings & Reviews

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