Blackberry Cornbread

I asked Casey what I should say about this cornbread since he and my dad ate most of it yesterday.  His answer was a simple “YES.”

Yes? Just yes?

If he wasn’t a man of few words, he probably would have gone off about how great this cornbread was. You would understand how thankful he was to have a wife who wakes him up with baked goods on a Sunday morning (I’m taking artistic license with this). He would also tell you how he loved how this cornbread wasn’t super sweet. The sweetness and tang come from the juicy blackberries; it’s like built in jam. The cornbread was slightly buttery, a little bit crunchy from the cornmeal and pretty epic when it was still warm from the oven.

So…YES. You should make this and eat it. But please make sure you hide an extra piece for yourself. People get greedy with this dang cornbread!

And we’re off!

Gather your ingredients.

Blackberries!

Stir the dry ingredients. Cooper helped with this. My kid eats flour! WTF.

Now stir the wet ingredients. Buttermilk, eggs & melted butter.

Dry meets wet.

Put it into your oiled baking dish. Spread it around.

Plop the berries in.

Add more on top and then sprinkle with the remaining sugar. Now BAKE!

Ahh beauty!

Cut it up!

Eat it up!

Look at the inside!

YESSSSSSSSSS!

Blackberry Cornbread

serves 8

recipe from Everyday with Rachael Ray Magazine

  • 1 cup yellow cornmeal
  • 1 cup flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3/4 cup buttermilk
  • 2 eggs
  • 7 tablespoons unsalted butter, melted
  • 1 1/2 cups blackberries

Preheat oven to 375F. Grease an 8 inch square baking dish. In a large bowl, whisk together cornmeal, flour, 1/4 cup sugar, baking powder and salt. In another bowl, whisk together buttermilk, eggs and butter, then stir into the flour mixture. Spread the batter into prepared baking dish. Scatter 1 cup berries over top and press them into the batter until mostly submerged; scatter remaining berries on top and sprinkle the top with the remaining sugar. Bake until golden around the edges and springy to touch, 25- 30 minutes. Let cool, 10 minutes. Serve warm or at room temperature.

Related Posts Plugin for WordPress, Blogger...

36 Comments

say something
  • May 28, 2012

    Oh man, this looks AMAZING!!! I wonder how it would go down with other berries. Blueberries? Strawberries? Can’t wait to try it out!

  • May 28, 2012

    That looks utterly delicious. And indeed, I think I would love to make this with blueberries. Oh yum.

  • May 28, 2012

    I loooove me some corn bread! haha This sounds awesome. I haven’t tried making it with blackberries before!

  • Sadly no berries here in Athens (Greece). Do you think cherries or strawberries would work as well?
    Also, it’s amazing how you manage to move house, take care of a kid, work, cook AND write posts here so often!!

  • May 28, 2012

    any recipe with built in jam is a must try for me!

    how are you adjusting to your new (but i guess still familiar to you) kitchen?

  • May 28, 2012

    Great recipe a must try. Sadly we dont get berries here will try some alternative :)

  • May 28, 2012

    That’s so funny about Cooper eating the flour; the kids I babysit in France always sneak tastes of everything – even baking powder and baking soda! Blegh!

  • i want to bake this in a cast iron skillet, sit with it in my lap watching mad men with a pot holder and fork.

  • Needful Things
    May 28, 2012

    Drooling since I saw this on instagram. Am totally making this tomorrow with whatever fruit I have on hand (no berries here)!

    • May 29, 2012

      Am just about to make this with mangoes. Can’t wait to see how it turns out!

  • I have such a weakness for cornbread. I think I’m going to try this with coconut oil and a cast-iron skillet.

  • May 28, 2012

    this cornbread is absolutely beautiful. I loooove the last photo.

    ps. the light in the new kitchen ROCKS!

  • May 28, 2012

    Corn bread as dessert?! Hell to the yes. This looks absolutely divine. I want to eat it for every meal, and not even share a bite. <3

  • Jenny
    May 28, 2012

    This is exactly what I’m looking for. I bought some blackberries to make the goat cheese and blackberry tarts you posted a while ago but never got to it so those blackberries are still in the fridge. This looks great!!

    • Jenny
      May 28, 2012

      I just made this tonight. It turned out really well. The cornbread was not as sweet as I was expecting so if you are looking for something more like a dessert I would recommend increasing the sugar in the bread to maybe 1/3 cup and then sprinkling more sugar or even drizzling honey on top.

  • May 28, 2012

    This looks delicious…Cornbread is a serious weakness of mine. If Cooper eats flour, then I bet he would love boxed cake mix…dry. The stuff is amazing, a little wierd, yes…but, it is like chocolate pixie sticks. It is a favorite of mine!

  • May 28, 2012

    Ohhh man this looks so good. My mom used to make cornbread for breakfast – we’d have it topped with butter and a drizzle of honey. I bet this would be even better.

  • Sha
    May 28, 2012

    I’ve never had cornbread before.

    This is going to change.

  • May 29, 2012

    Oh my goodness blackberries are my favorite fruit and I would never have thought to put them in cornbread! This will be my contribution to the next potluck I go to. But is it a dessert or a side?? I’ll leave it to others to decide. I may even make it this weekend! Thanks Tracy :)

  • May 29, 2012

    Cooper eat flour, but not pasta? Kids!

  • Mmmmm, blackberries and cornmeal are one of my favorite combos. Seriously, so good. I probably would eat a whole pan of this stuff, too ;-)

  • What a fun idea to add blackberries to the cornbread! It looks moist and delicious!

  • May 29, 2012

    I can just already tell how amaze-sauce this “new” kitchen is going to be for your already stunning photography. And its like week two!

    P.s. I like cornbread and blackberry, so two bird, one stone….

    pps my bestest made your blackberry ricotta tart situation for our monthly girls dinner. Thank you, thank you thank you.

  • May 29, 2012

    This looks so good! Blackberries are a bit tricky to find in Finland but when I do – I don’t need to think twice what recipe to try. The other cook in our kitchen being American, I think the cornbread would be a favorite!

  • WHOA check out the beautiful light in that fifth photo from the top!!! SO beautiful!

    • Tracy
      May 30, 2012

      thanks!! I’m loving the new light in my kitchen. It changes constantly though.

  • Tracy, you are a super woman to keep all these amazing posts up while moving house and working and looking after Cooper. I think you have a winner with this Blackberry Cornbread recipe – yummo. I have a Blueberry Cobbler recipe coming soon which reminds me of this alot. God I love berries! Thanks – Emma

  • Emily
    June 20, 2012

    I have a cherry tree in my backyard that currently has me swimming in fruit, so I opted to try this out with cherries instead. I just finished the first piece and its delicious! Thanks, Tracy!

  • July 4, 2012

    Just made this for my 4th of July BBQ and it is awesome. Thanks!

  • August 9, 2012

    Tracy, you are always inspiring me in my kitchen :) I tried out your cornbread recipe, just substituted blackberries with my bounty of raspberries!

    You can see it here: http://justmadforasentence.tumblr.com/post/25084172287

    I check in here daily, so a BIG thank you for the endless lists of goodies that are soon to appear in my kitchen.

    xo. Sara

Leave a reply

*
*

Trackbacks & Pings