Blackberry Cornbread – a delicious recipe with white cornmeal, sugar, eggs, sour cream, canola oil, fresh blackberries. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 450u00b0. Stir together cornmeal and sugar in a large bowl; make a well in center of mixture. Whisk together eggs, sour cream, and oil; add to cornmeal mixture, stirring just until dry ingredients are moistened. Fold in blackberries. Spoon batter into a lightly greased 12-inch cast-iron skillet.
2
Bake at 450u00b0 for 30 minutes or until a wooden pick inserted in center comes out clean, shielding with aluminum foil after 25 minutes to prevent excessive browning, if necessary.
3
Blackberry Cornbread Muffins: Prepare batter as directed. Coat 2 muffin pans with vegetable cooking spray; spoon batter into muffin pans, filling three-fourths full. Bake at 450u00b0 for 15 to 17 minutes or until tops are golden brown. Cool in pan on a wire rack 5 minutes. Remove from pan to wire rack. Makes 2 dozen muffins. Bake: 15 min. Cool: 5 min.
692
kcal
Calories
48
g
Fat
50
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups self-rising white cornmeal, 1/2 cup sugar, 5 large eggs, 1 (16-oz.) container sour cream, and more.
Yes, Blackberry Cornbread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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