Blackberry Cornbread Muffins

Blackberry Cornbread Muffins Recipe
Photo: Becky Luigart-Stayner


Makes 2 dozen
Total time: 35 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 15 Minutes
Total: 35 Minutes


2 cups self-rising white cornmeal
1/2 cup sugar
5 large eggs
1 (16-oz.) container sour cream
1/2 cup butter, melted
2 cups frozen blackberries


1. Preheat oven to 450°. Stir together cornmeal and sugar in a large bowl; make a well in center of mixture. Whisk together eggs, sour cream, and butter; add to cornmeal, stirring just until dry ingredients are moistened. Fold in blackberries. Spoon batter into 2 lightly greased 12-cup muffin pans, filling three-fourths full.

2. Bake at 450° for 15 to 17 minutes or until tops are golden brown. Cool in pan on a wire rack 5 minutes.

November 2011
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