Tuesday, June 16, 2015

Blueberry Cornbread

I participated in an Ambassador program on behalf of Influencer Central for P.A.N. Cornmeal. I received product samples and a promotional item to thank me for participating.



I was recently introduced to P.A.N. Cornmeal. It is a staple in Venezuelan homes and is recently making its way into homes in America. My family has always had cornmeal in our home. Whether it is for breading meat or veggies, making homemade corn tortillas or making cornbread. My family also does ovens in a pizza oven and cornbread is sprinkled down on the board before you place the dough to give the bottom of the pizza a nice texture and it helps it be able to slide off into the pizza oven and back after it is cooked into a pizza serving tray without sticking. I have noticed a different of quality in P.A.N. Cornmeal when being compared to the other cornmeal brands I have used prior and know why it is a staple in homes in Venezuela. 

My husband loves cornbread. In fact I would say that cornbread and biscuits are his favorite breads that I make for dinner time. I usually jazz up cornbread by adding cheddar cheese, green chilies, and fresh corn. But then I added blueberries...and it was a game changer! Every member of our family loved them! Blueberry cornbread is more of a treat to me then a savory bread. We ate these for dinner but I feel like you could serve them for brunch with a egg casserole or something savory.   

Grab a large cast iron skillet and melt butter in it over medium heat. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combined well and then in a small bowl mix together the buttermilk and baking soda. Then pour mixture into the pan. Stir in P.A.N. cornmeal, flour, and salt. Mix until well blended. 


There will still be a few lumps. Stir in blueberries gently. Smooth the mixture in the pan and place the cast iron skillet in the oven. 


Test with a toothpick and then take out of the oven with the toothpick comes out clean when tested. ( Depending on how large your cast iron pan is will depend on the cooking time. Smaller cast iron pans will take more time because the cornbread will be thicker.) Spread butter oven the cornbread when it comes out of the oven. Cut in pizza slices and serve with more butter! 


Skillet Blueberry Cornbread

1/2 cup butter
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup flour
1/2 teaspoon salt
1 cup blueberries



Preheat oven to 375 degrees F. Grab a large cast iron skillet and melt butter in it over medium heat. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combined well and then in a small bowl mix together the buttermilk and baking soda. Then pour mixture into the pan. Stir in P.A.N. cornmeal, flour, and salt. Mix until well blended. There will still be a few lumps. Stir in blueberries gently. Smooth the mixture in the pan and place the cast iron skillet in the oven. Bake for 30-35 minutes. Test with a toothpick and then take out of the oven with the toothpick comes out clean when tested. ( Depending on how large your cast iron pan is will depend on the cooking time. Smaller cast iron pans will take more time because the cornbread will be thicker.) Spread butter oven the cornbread when it comes out of the oven. 

*If you do not have a cast iron pan after everything is combined well you can spoon the mixture into a greased 8x8 square inch pan and bake for 30-40 minutes.



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