This sweet Blackberry Cornbread is super easy to make. It makes a delicious breakfast, brunch or side dish. It’s so good served with Blackberry Honey Butter. I love baking my cornbread in a cast iron skillet. It gives the cornbread a crisp, rustic crust. You can also use a cake pan if you prefer. (The baking time may vary.) Make sure not to over bake your cornbread since overtaking will dry it out. Use fresh, ripe blackberries when they’re in season. You can also use frozen blackberries or fresh or frozen blueberries. Skip the macerating step if you’re using blueberries or frozen berries.
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Ingredients
- 1/4 cups (158g) AP flour, sifted (plus one tsp for the blackberriesAP flour, sifted (plus one tsp for the blackberries)
- 2/3 cup (132g) sugar
- 1/4 cup (35g) cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 2 large eggs
- 3/4 cup (170g) sour cream
- 1/4 cup (57ml) vegetable oil or neutral oil of your choice
- 2 tablespoons melted butter
- 1 1/4 cups (6 oz or 170g) ripe blackberries, divided (Cut large berries in half)
Ingredients
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Instructions
- Preheat the oven to 350°F (180°C). Grease an 8” cast iron skillet* or an 8” round cake pan.
- In a large bowl, whisk together the flour, sugar, cornmeal, baking powder and salt.
- In a separate bowl, whisk together the eggs, sour cream, oil and melted butter until smooth. Add the egg mixture to the flour mixture. Mix just until combined. A few lumps are okay. In a small bowl, gently toss one 1 cup (136g) of the blackberries with 1 tsp of flour. Gently fold the berries into the batter.
- Transfer the batter to the skillet. Top with the remaining blackberries. Bake until the top is golden brown and toothpick inserted into the center comes out clean, about 35-43 min. Let cool in the pan 10 min. Serve with Blackberry Honey Butter** or honey if desired
Recipe Notes
*To find an 8-inch cast iron skillet, click here.
**To find the Blackberry Honey Butter Recipe, click here.