Baking Blackheart: Blueberry Cornbread

This week has been crazy busy and we've been trying our best to keep our meals simple so we won't be tempted by easy fast food. This week has included meals of chicken spaghetti, homemade corn dogs and fries, catfish poboys, and bison steak and grilled corn. All of these recipes have been pretty easy, taken less than 30 minutes (minus the time it took to bake the poboy bread,) and most of the veggies were from the farmer's market or our garden. :)

So it's Sunday morning and we have a ton of stuff to do before my Dad, Kim, and Maya come to visit next weekend. So I tried to do another "easy" recipe for breakfast this morning. And blueberry cornbread was the winner this morning.

What you'll need:

Ingredients:

2 large eggs
1cup buttermilk
1/4 cup melted butter

2/3 cup all-purpose flour
1 1/3 cup cornmeal
1/4 cup sugar
1 1/2 tsp baking soda
1/2 salt

1 cup blueberries
1 tbsp honey

olive oil

Items needed:

2 large bowls
whisk
12" cast iron pan
spatula

And if you're lucky, two eager kiddos to help. (Explains the lack of pictures, sorry.)

Preheat oven to 375F

Whisk the wet ingredients together (milk, butter, and eggs)

Mix the dry ingredients together(flour, cornmeal, sugar, baking soda, salt.)

Add the dry mix and wet mix together.

Once the mixture is consistent, fold in the honey and the blueberries

Meanwhile, put enough olive oil in the cast iron to coat the bottom and sides.

Heat on the stove top on medium heat for 1-2 minutes

Add the cornbread to the pan