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Photo: Becky Luigart-Stayner Photo by: Photo: Becky Luigart-Stayner

Blackberry Cornbread Muffins

Southern Living NOVEMBER 2011

  • Yield: Makes 2 dozen
  • 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.

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Blackberry Cornbread Muffins recipe

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