Food

Cast-Iron Skillet Cornbread Is Even Better With Blueberries

Published

1 year ago

on

July 30, 2022

By

Press Room

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Cast-iron skillet cornbread is amazing as it is, but this year we’re taking it to the next level by loading it up with fresh blueberries. Featuring a crisp, buttery crust, a moist and tender crumb, and blueberries galore, this easy skillet cornbread will become your new favorite cookout classic.

Read on for more tips to make this easy camping recipe. If you’re looking for more ways to get your skillet in the mix this summer, why not check out more of our favorite cast-iron skillet recipes?

How do I keep the blueberries from sinking?

Some recipes call for tossing the fruit with a little flour to prevent sinkage, but here we’re taking a slightly different approach. Rather than stirring the berries into the cornbread batter, we’re spreading them between layers of batter as we pour it into the pan: a layer of batter, followed by a layer of blueberries, then another layer of batter before we finish with the rest of the blueberries on top. This way ensures we’ll get blueberries distributed evenly throughout all layers and sides of the cornbread—not to mention that the final layer of berries creates a really cool pattern on top of the baked cornbread!

Why am I sprinkling sugar on top?

As the cornbread bakes, the sugar will melt and caramelize, creating a beautiful golden brown crust and adding just a touch of sweetness to the top of the cornbread. It’s not necessary, but we love the extra texture and shine it gives.

How do I bake cornbread on the grill?

Baking on a grill may sound intimidating, but it’s actually pretty simple. Heat your grill to the desired temperature (in this case, 400°), then shift the coals over to one side of the grill (or turn off the burners on one side of the grill on a gas grill). This creates an indirect heat zone, a place where your cornbread can bake in heat radiating around the grill (just like it would if it were in an oven) without getting heat directly underneath it. Place the cast-iron skillet on the grill grates over the indirect heat zone, shut the grill lid, and let the cornbread bake. You’ll need to monitor the grill during the baking time to make sure it maintains the proper temperature, but otherwise, let it be.

Can I bake this cornbread in the oven?

You sure can! Just be sure your oven is fully preheated to 400° before you put the cornbread in.

Made it? Let us know what you think in the comments below.

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Yields:

8

servings

Prep Time:

0

hours

10

mins

Total Time:

0

hours

40

mins

1
tbsp.

vegetable oil or melted butter

1 1/4
c.

fine-ground cornmeal

1/2
c.

packed light brown sugar

1 1/2
tsp.

baking powder

1/2
c.

(1 stick) butter, melted and cooled

2
c.

blueberries, divided

1
tbsp.

granulated sugar (optional)

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Preheat a grill to 400° and bank coals to one side or, if using a gas grill, turn off burners on one side to create an indirect heat zone. (If baking in an oven, preheat to 400°.) Grease a 10″ cast-iron skillet with oil.
In a medium bowl, whisk cornmeal, flour, brown sugar, baking powder, baking soda, and salt to combine. In a large bowl, whisk eggs until combined, then whisk in butter, sour cream, and milk. Using a rubber spatula, fold in dry ingredients until no streaks remain.
Pour half of batter into prepared pan. Sprinkle 1 cup blueberries over, then top with remaining batter. Top with remaining blueberries and sprinkle with granulated sugar, if using.
Place cast-iron skillet on grill over indirect heat and cover grill. Bake, making sure temperature remains consistent, until cornbread is golden brown and firm to the touch, and a tester inserted into center comes out with a couple moist crumbs attached, 25 to 30 minutes. (If baking in an oven, place cast-iron skillet in center of oven and bake 25 to 30 minutes.) Let cool at least 15 minutes before serving.

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PHOTO: ERIK BERNSTEIN; FOOD STYLING: TAYLOR ANN SPENCER

Taylor Ann Spencer
Assistant Food Editor
Taylor Ann Spencer is a food writer and recipe developer with a passion for focaccia, apples, and plain, unsweetened Greek yogurt (don’t judge!).

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

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Food

Monster Cookies

Published

11 months ago

on

October 20, 2022

By

Press Room

No Halloween celebration is complete without these cute-and-creepy monster cookies. Made with a simple

Betty Crocker™ Sugar Cookie dough and flavored with cocoa powder, these crisp cookies are delicious all on their own. And once sandwiched together with tinted Betty Crocker™ Rich & Creamy Vanilla Frosting and decorated with sanding sugar and candy eyeballs, they’re downright irresistible.

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Yields:

12

Prep Time:

30 mins

Total Time:

40 mins

Ingredients

1
(17.5-oz.) package Betty Crocker™ Sugar Cookie Mix
1/3 c.
plus 2 tbsp. unsweetened cocoa powder
2 tbsp.
powdered sugar
1/2 c.
(1 stick) unsalted butter, softened
1
large egg
1
(16-oz.) can Betty Crocker™ Rich & Creamy Vanilla Frosting
Blue, red, and green food coloring, Betty Crocker™ Candy Eyeballs, and Betty Crocker™ 4-Cell Sugars, for decorating

Directions

1. Step 1
  
  Line a baking sheet with parchment. In a large bowl, whisk Betty Crocker™ Sugar Cookie Mix, cocoa powder, and powdered sugar. Add butter and egg and mix with a wooden spoon or electric mixer until a dough forms and no dry spots remain. It will seem dry at first, but keep mixing and it will come together.
2. Step 2On a large cutting board, roll dough until 1/8″ to 1/4″ thick. Using a 3″ round cookie cutter, cut out as many rounds as possible. Do not remove rounds from cut dough. Refrigerate dough 20 minutes before peeling away scraps. Reroll scraps to cut out more rounds.
3. Step 3Preheat oven to 350º. Arrange rounds on prepared sheet, spacing 1″ to 2″ apart.
4. Step 4 Bake cookies until centers are set and edges are crisp, about 10 minutes. Let cool completely.
5. Step 5Separate Betty Crocker™ Rich & Creamy Vanilla Frosting into 3 bowls, then color with blue, red, and green food coloring.
6. Step 6Place a generous spoonful of green frosting on bottom of a cookie. Top with another cookie, angling the edge upward to push some frosting out like a bubble. Place 1 to 3 Betty Crocker™ Candy Eyeballs into widest part of frosting. Holding the cookie, spoon or sprinkle green Betty Crocker™ decorating sugar over frosting. Repeat with other frosting colors and matching sugars. Refrigerate leftover cookies.

Food

16 Best Ravioli Recipes To Satisfy That Stuffed Pasta Craving

Published

11 months ago

on

October 19, 2022

By

Press Room

Toasted Ravioli

We’re obsessed with ravioli, but most of the time we admit that the four pieces you get as a serving aren’t filling enough. That’s why it makes the perfect app. Breaded and fried, it’s so fun to eat ravioli with your hands and dipping it in plenty of marinara. Bonus! Toasted ravioli works in the air fryer too, meaning you can skip all of the oil for an even more perfect appetizer.

Get the Toasted Ravioli recipe.

Food

Bourbon, Bacon, And Blue Cheese Steak Sliders

Published

11 months ago

on

October 17, 2022

By

Press Room

If you picture miniature cheeseburgers when you hear “sliders,” allow us to introduce you to the ultimate upgrade. With a creamy Treasure Cave® Crumbled Blue Cheese-based spread, juicy slices of New York strip steak, and bourbon-glazed caramelized onions, this decidedly adult slider is guaranteed to please. Serve a couple along with some sides as a celebratory dinner, or let a tray make the rounds at your next party. No ketchup or mustard needed!

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Yields:: 12
Prep Time:: 1 hour 0 min
Total Time:: 1 hour 10 min

Ingredients

1
(1 lb.) New York strip steak, about 1¼” thick
Kosher salt
1/3 c.
mayonnaise
2/3 c.
(about 4 oz.) Treasure Cave® Crumbled Blue Cheese, plus additional for serving
Zest of 1 lemon, plus 1 tbsp. fresh lemon juice
Freshly ground black pepper
6
pieces (about 6 oz.) thick-cut bacon
1
large yellow or white onion, peeled and thinly sliced
1/3 c.
bourbon
Extra-virgin olive oil
12
brioche slider buns
Unsalted butter, for toasting buns
12
large basil leaves

Directions

1. Step 1Place steak on a plate and season generously on all sides with salt. Some salt will come off when you pat the steak dry later, so don’t be shy–season with gusto. Let steak come to room temperature as you prepare components for sliders.
2. Step 2In a medium bowl, combine mayonnaise, ⅔ cup Treasure Cave® Crumbled Blue Cheese, lemon zest, and lemon juice. Stir to combine and season with salt and pepper. Transfer to refrigerator until ready to serve.
3. Step 3Place a large cast iron skillet over medium-high heat. Add bacon and cook, flipping occasionally, until slices are crisp and golden, about 12 to 15 minutes. Transfer to a paper towel-lined plate to drain.
4. Step 4Remove all but 2 tablespoons bacon fat from pan, reserving any remaining fat for searing steak. Add onions, season with salt and pepper, and cook, stirring occasionally, until golden on the edges and starting to caramelize, about 12 to 15 minutes. Reduce heat if necessary to prevent burning. Add bourbon and stir to deglaze bottom of pan until nearly evaporated, about 30 seconds. Transfer onions to a bowl until ready to assemble sliders.
5. Step 5Wipe out skillet and place over medium-high heat. Add 2 tablespoons reserved bacon fat, using olive oil as necessary if not enough bacon fat remains. When fat just begins to smoke, add steak. Sear until well caramelized and crusty on the underside, about 6 to 8 minutes. Flip, and continue cooking until steak is golden, about 4 to 6 minutes more; an instant-read thermometer stuck into the middle of steak should read 125° to 130° for medium-rare. Using a pair of tongs, hold one side of steak to the surface of the skillet, rolling back and forth as necessary to brown, about 1 ½ minutes. Repeat with the second side of steak.
6. Step 6Remove steak to a rack and let rest to allow juices to redistribute, 10 minutes. (If you prefer your steak room temperature, let rest up to 30 minutes.) Thinly slice against the grain. Taste a slice and season to taste with additional salt and pepper if necessary.
7. Step 7As steak rests, toast slider buns: Split buns in half. Place cast iron skillet back on the burner over medium-high heat. Add 1 tablespoon butter. When melted, add as many buns will fit, cut sides down. Toast until lightly golden, about 1 to 2 minutes. Repeat with remaining buns, replenishing butter as necessary between batches.
8. Step 8Assemble sliders: Spread blue cheese mixture on both sides of the slider buns. Add a basil leaf to the bottom halves of the buns. Break the bacon slices in half and divide among the buns, along with the steak, caramelized onions, and additional Treasure Cave® Crumbled Blue Cheese. Using toothpicks, finish each slider with a bun top and serve.