Breakfast? Afternoon snack? Dessert? This bread could satiate cravings at any time of day. It's a pleasant combination of traditional southern corn bread and a blackberry pound cake, and perfect for a Sunday brunch or summer evening barbecue. 
Blackberry Cornbread
Recipe adapted from Southern Living June 2009
Pictures by Caroline
2 cups yellow cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup sugar
5 large eggs
1 (16 oz.) container sour cream*
1/2 cup butter
2 cups fresh blackberries
- Preheat oven to 450°. Grease an 11 x 7 (or similar sized round or oval pan).
- Stir together cornmeal, powder, soda, salt and sugar in a large bowl.
- In a separate bowl, whisk together eggs, sour cream and butter. Add to cornmeal mixture, stirring just until dry ingredients are moistened.
- Fold in blackberries. Spoon batter into pan. Bake 35-40 minutes or until a wooden toothpick inserted in center comes out clean.**
**You may want to cover the top with foil after 25-30 minutes to prevent the top from becoming too brown.
3 comments:
Oh wow, I am totally inviting you to all my BBQ's. Well, you, Caroline, at least, since I don't know Kelly and she might think that was a little wierd... I would anyway, but now I'm going to ask you to bring food too! This looks scrumptious:)
Kelly,
This is unrelated to corn bread, but Kimbre made a batch of PBFB's and they were most excellent. Have you ever sprinkled toffe bits on the top, it was a pleasnt little surprise.
Has the Fuzzy Wedgies recipe been posted yet??
I wanted to try this, but had to make two substitutions with things I had on hand. I used homemade yogurt and fresh raspberries. It turned out quite tasty.
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