Prep Time
15 Mins
Bake Time
30 Mins
Makes 8 to 10 servings

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 this sweet cornbread. It's delicious with peach preserves.

How to Make It

Step 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. Spoon batter into a lightly greased 12-inch cast-iron skillet.

Step 2

Bake at 450° for 30 minutes or until a wooden pick inserted in center comes out clean, shielding with aluminum foil after 25 minutes to prevent excessive browning, if necessary.

Step 3

Blackberry Cornbread Muffins: Prepare batter as directed. Coat 2 muffin pans with vegetable cooking spray; spoon batter into muffin pans, filling three-fourths full. 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. Makes 2 dozen muffins. Bake: 15 min. Cool: 5 min.

Ratings & Reviews

LeslieMcDaniel's Review

May 26, 2009
Outstanding barely describes this wonderful treat. The berries do not over power like you might think. Flavor is very subtle. I served this beside Grilled Drumsticks coated in Balsamic-Berry marinade. I used Light Sour Cream to cut down on fat and calories.