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Blackberry Cornbread Muffins
Photo: Becky Luigart-Stayner
Yield: Makes 2 dozen
Total:
Recipe from
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. 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.
Blackberry Cornbread Muffins Recipe at a Glance
- COURSE: Breads
- CONVENIENCE: Entertaining, Family, Gifts, Kid-Friendly, Make-Ahead, Portable/Picnic
- CUISINE: American
- MAIN INGREDIENT: Dairy, Rice/Grains
- COOKING METHOD: Bake
- OCCASION: Autumn, Spring, Summer, Thanksgiving
- PUBLICATION: Southern Living
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