This one-bowl cornbread recipe screams summer with just a hint of sweetness, tangy lemon and is loaded with bright summer blueberries.
Add your oven safe skillet to a cold oven and allow it to heat up as the oven preheats. I recommend a cast iron skillet for this as it gets a nice crust on the cornbread. Preheat oven to 400*
In a large mixing bowl, whisk together the melted butter and sugar. Once the sugar and butter are combined and the sugar is mostly dissolved, add the eggs and lemon zest and whisk again until smooth. Finally, add the cornmeal, flour, milk, baking powder, and salt until a thick batter is formed. Fold in 3/4 of the blueberries into the batter and pour into a greased oven proof skillet. Sprinkle remaining blueberries over the top of the batter and bake 15-20 minutes. The cornbread is done when the edges are golden brown and a toothpick inserted into the center of the skillet comes out clean.
While the cornbread is baking, whisk together powdered sugar and lemon juice until smooth. Once the cornbread is baked, pour glaze over the warm skillet of cornbread. The glaze will get soaked up and infuse the cornbread with a sweet tangy lemon flavor. Let cornbread cool completely before removing from the skillet and slicing.