This cream cheese omelet gives cream cheese a delightful flavor that you wouldn’t typically associate with cream cheese by melting it with herbs.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 10 |
| Yield: | 1 9-inch skillet bread |
Ingredients
- 3 tablespoons vegetable oil
- 1 cup frozen sweet corn kernels
- 1 cup fresh blueberries
- 2 tablespoons all-purpose flour
- 1 cup cornmeal
- 1 cup all-purpose flour
- ½ cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup unsalted butter, melted and cooled
- 2 large eggs
Instructions
- Pour vegetable oil into a 9-inch cast iron skillet and place skillet in the center of the oven. Preheat oven to 400 degrees F (200 degrees C).
- While the oven is preheating, place corn in a microwave-safe bowl. Cover and microwave on high for 2 1/2 minutes, stirring halfway through. Place corn in a colander to drain any excess liquid, then transfer to a medium bowl. Add blueberries and 2 tablespoons flour and toss to combine; set aside.
- Combine cornmeal, 1 cup flour, sugar, baking powder, and salt in a large bowl.
- Whisk buttermilk, melted butter, and eggs together in a small bowl. Pour into the cornmeal-flour mixture and mix to combine. Gently fold in the reserved blueberry-corn mixture.
- Remove skillet from the oven and brush the oil onto the bottom and sides until coated. Pour batter into the hot skillet and level the top with a spatula.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Serve warm.
- You can use frozen blueberries in place of fresh, if preferred.
Nutrition Facts
| Calories | 305 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 8 g |
| Sodium | 372 mg |
| Sugars | 14 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I went blueberry picking and had a ton of fresh blueberries and wanted to try something different. This was absolutely delicious! Not too sweet. Very moist. Truly a cornbread; not cake-like at all. I followed the recipe with no changes. This was such a hit at dinner that I will be adding it to my regular rotation!
Hands-down best skillet cornbread recipe! I substituted 1/2-cup of the cornmeal with Polenta which added to the crustiness of the bottom and made it less dessert-like or “cakey”. I used fresh corn from the cob along with frozen jumbo blueberries. Rather than putting the pan in the oven as it was preheating, I put the skillet in the oven for 10-min once it reached 400 so there was no smoke. This recipe was printed and put into my favorite recipe book – thank you for sharing!
2.5.20 First, I used my Le Creuset skillet instead of a cast iron skillet. The texture and flavor is classic cornbread, REALLY good cornbread. But whoa, when you bite into one of those blueberries and it pops in your mouth, you know this was a combo made in heaven. That oil sitting in the skillet inside a 400ºF oven made the house smell like I’d been deep frying, even with the exhaust fan running full power, didn’t like that. I’d like to say I’ll skip that step the next time, but that smokin’ hot skillet just sizzles when you pour in the batter, gives you perfect cornbread crust, with absolutely no sticking. I really think it’s an important step to this recipe’s success, so would recommend that you don’t skip it. Have tried cranberries before, but never blueberries in cornbread (this was better), and we really enjoyed it. Thanks for sharing your recipe, it’s definitely a keeper.