Ingredients
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4 tbsp (1/2 stick) unsalted butter
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4 cups fresh blueberries
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1 tbsp cornstarch
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1/4 cup sugar
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1 lime
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1 (8.5 oz) box corn muffin mix
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1 1/2 cups fresh corn (from about 2 ears)
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1 large egg
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1/4 cup whole milk
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Vanilla ice cream, to serve (optional)
Steps
1
Preheat oven to 350°F. Cut the butter into pieces and add to a 10-inch cast-iron skillet. Transfer skillet to oven and bake 3–4 min., until butter melts. Meanwhile, in a large bowl, combine the blueberries, cornstarch, sugar, and a pinch of salt. Zest the lime into bowl. Halve lime and squeeze the juice into bowl. Transfer blueberry mixture to skillet.
2
In a medium bowl, combine the corn muffin mix, corn, egg, and milk. Spread the batter evenly on top of blueberry mixture in skillet. Bake 45–55 min., until topping is golden brown and fully cooked. Let cool 15 min. before serving. Serve with the ice cream, if desired.
