Blackberry Skillet Cornbread – a delicious recipe with Cornmeal, Flour, Baking Powder, Salt, Sugar, Eggs. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 425 F. Grease a 9- or 10-inch cast-iron skillet and put it into the oven to heat while the oven preheats. (Note: If you do not have a cast-iron skillet, you can bake this in a 9-inch square pan instead, just skip the preheating.)
2
In a large bowl, whisk together the cornmeal, flour, baking powder, salt and 3 tablespoons of sugar. Set aside.
3
In a separate bowl, whisk together the eggs, buttermilk and butter. Add this into the dry ingredients, stirring just until combined.
4
(Carefully) remove preheated skillet from oven; pour batter into the pan. Quickly distribute blackberries over the top of the cornbread, gently pushing them down into the batter. Sprinkle with the remaining tablespoon of sugar. Bake for 12 minutes or until lightly browned.
5
Adapted from Southern Living.
746
kcal
Calories
63
g
Fat
40
g
Carbs
10
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 9 ingredients. The key ingredients include: 1-1/4 cup Cornmeal, 3/4 cups Flour, 4 teaspoons Baking Powder, 3/4 teaspoons Salt, and more.
Yes, Blackberry Skillet 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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