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

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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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

Ingredients

Directions

Reviews (2)

All Reviews for Blackberry Cornbread Muffins

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Blackberry Cornbread Muffins

Gallery

Recipe Summary

Ingredients

Directions

Reviews (2)

All Reviews for Blackberry Cornbread Muffins