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.


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!


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.

  • Katie

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

  • Karin

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

  • Katrina

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

  • Katerina from Psit Jewellery

    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!!

  • Robyn

    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?

  • Priyanka

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

  • sweetmaddy

    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!

  • lynn @ the actor's diet

    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

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

  • Kate @ eatrecyclerepeat

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

  • jen @ the baked life

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

    ps. the light in the new kitchen ROCKS!

  • Megan

    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

    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

      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.

  • Mallory

    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!

  • Beth

    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

    I’ve never had cornbread before.

    This is going to change.

  • wesley @ the way home

    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 🙂

  • Ronni

    Cooper eat flour, but not pasta? Kids!

  • Stephie @ Eat Your Heart Out

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

  • Catalina @ Cake with Love

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

  • Meghan

    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.

  • Tiina

    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!

  • Elizabeth @ Coppertop Kitchen

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

    • Tracy

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

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  • Family Meals and Cooking Tips

    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

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  • Emily

    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!

  • Lori

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

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  • Sara Consolati

    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:

    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

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