1/2cupgrass-fed butter or ghee, metled(or coconut oil)
1cupblueberries(fresh, freeze dried or dried - frozen makes it mushy)
For the blueberry sauce:
1cupblueberries(fresh or frozen)
1/2lemon, juice of(more or less, to taste)
Preheat oven to 375° Fahrenheit, and grease a 10" cast iron skillet or 9x9" square baking dish and set aside.
Place all of the ingredients, except for the blueberries in a large mixing bowl and mix with a fork.
Fold in blueberries and transfer to greased skillet or dish. Smooth the top and place in the oven.
Bake for 15-20 minutes until the top turns golden brown. Be careful not to overbake to avoid the cornbread drying out.
While the cornbread is baking, make the blueberry sauce. Place one cup blueberries in a small sauce pan over medium heat. Let them cook down, stirring occasionally until they are broken up and saucy. Remove from heat, stir in lemon juice and set aside until you serve.
When cornbread is done, remove from oven and cool completely. Serve with the blueberry sauce on top.
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