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.