Blackberry Cornbread Muffins
We also tested this recipe using 1/2 cup melted butter in place of the canola oil and loved the rich, pound cake-like flavor it gave to these sweet cornbread muffins. They're delicious with peach preserves.
Yield: Makes 2 dozen muffins
Recipe from
More From Southern Living
Recipe Time
Prep Time:
Bake:
15 Minutes
Cool:
5 Minutes
Ingredients
- 2 cups self-rising white cornmeal
- 1/2 cup sugar
- 5 large eggs
- 1 (16-oz.) container sour cream
- 1/2 cup canola oil
- 2 cups fresh blackberries
Preparation
- 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 oil; add to cornmeal mixture, stirring just until dry ingredients are moistened. Fold in blackberries. Coat 2 muffin pans with vegetable cooking spray; spoon batter into 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. Remove from pan to wire rack.
Blackberry Cornbread Muffins Recipe at a Glance
- COURSE: Breads
- CONVENIENCE: Entertaining, Gifts, Kid-Friendly, Make-Ahead, Portable/Picnic
- CUISINE: American
- MAIN INGREDIENT: Dairy, Rice/Grains
- COOKING METHOD: Bake
- OCCASION: Spring, Summer
- PUBLICATION: Southern Living
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Cornmeal-Cranberry Muffins
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