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 these sweet cornbread muffins. They're delicious with peach preserves.

Recipe by Southern Living June 2009

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Recipe Summary

prep:
15 mins
bake:
15 mins
cool:
5 mins
total:
35 mins
Yield:
Makes 2 dozen muffins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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. Coat 2 muffin pans with vegetable cooking spray; spoon batter into muffin pans, filling three-fourths full.

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  • 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.

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