It's become ritual to have "brunch" on Sundays in our household. When given a little time and space from the little ones, I can put out a real nice spread.

However, this season of my life doesn't really come with a ton of weekend leisure that my former kid-free self once had. I like to hold on to the crumbs of that life in small ways to make me feel like I still got it. Yes, even this blueberry cornbread does that for me.

I love that you bake this in a cast iron pan and it's basically a cake that you can justify eating first thing in the morning. The honey is the star ingredient and tastes so delicious with the cornbread base. If you have a few extra minutes on your weekend this is great just alone with your morning coffee or tea, or can be part of a larger brunch menu if you look like me circa 2010 or post 2030.

Blueberry Cornbread (recipe from Real Simple)

14 tablespoons unsalted butter, divided

1 cup fresh or frozen blueberries

1½ cups plus 1 tablespoon all-purpose flour, divided

1 cup fine yellow cornmeal

2½ teaspoons baking powder

1 teaspoon table salt

¾ cup granulated sugar

2 large eggs

½ cup whole milk

⅓ cup honey

1.   Preheat oven to 350°F. Place 2 tablespoons of the butter in a 9- or 10-inch cast-iron skillet and place in oven while it preheats. Combine blueberries and 1 tablespoon of the flour in a small bowl; toss to coat.

2.    Whisk cornmeal, baking powder, salt, and remaining 1½ cups flour in a large bowl. Beat remaining 12 tablespoons butter in a separate large bowl with an electric mixer on medium until creamy, about 1 minute. Add sugar; beat until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating after each addition. Add milk and honey and beat on low until just combined. (Mixture may look grainy.). Add cornmeal mixture and stir to combine.

3.   Remove skillet from oven and tilt to coat with melted butter. Spread batter in skillet and sprinkle blueberries evenly over top. Bake until a wooden pick inserted in the center comes out clean, 35 to 38 minutes.

We ate this both hot out of the oven and again later in the day cold. Both ways = yum!