Blackberry Cornbread Muffins

Photo: Becky Luigart-Stayner

Yield: Makes 2 dozen
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 15 Minutes
Total: 35 Minutes


Ingredients

  • 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

Preparation

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