Blackberry Cornbread Muffins
Photo: Becky Luigart-Stayner
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 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.
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's Review
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's Review
These were delicious! More savory than sweet. I topped with a garlic butter, which some found odd, but raved about the combo.
SandyK2's Review