Blackberry Cornbread Muffins

Name: Blackberry Cornbread Muffins
Total time: 35 min
Yield: Makes 2 dozen
Ingredients: 2 cups self-rising white cornmeal; ½ cup sugar; 5 large eggs; 1 (16-oz.) container sour cream; ½ cup butter, melted; 2 cups frozen blackberries

3 Ratings
2 Reviews

Recipe by Southern Living November 2011

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Credit: Becky Luigart-Stayner

Recipe Summary test

hands-on:

15 mins

total:

35 mins

Yield:

Makes 2 dozen

Ingredients

2 cups self-rising white cornmeal
½ cup sugar
5 large eggs
1 (16-oz.) container sour cream
½ cup butter, melted
2 cups frozen blackberries

Directions

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 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.

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Step 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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SandyK2

03/10/2012

pabradley

11/22/2011

Really easy to make, and not very sweet. I served them with apricot jam to raves. Let the batter sit for a bit before you bake it and they'll rise better.

audreyberg

10/28/2011

These were delicious! More savory than sweet. I topped with a garlic butter, which some found odd, but raved about the combo.

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Blackberry Cornbread Muffins

Gallery

Recipe Summary test

Ingredients

Directions

Reviews (2)

All Reviews for Blackberry Cornbread Muffins

Account

Blackberry Cornbread Muffins

Gallery

Recipe Summary test

Ingredients

Directions

Reviews (2)

All Reviews for Blackberry Cornbread Muffins