Indulge in this Delectable Sweet Cornbread with Blackberries, a delightful twist on a classic favorite. This recipe combines the traditional, comforting texture of cornbread with the sweet tartness of fresh blackberries, creating a uniquely flavorful treat. Baked in a cast iron skillet, this cornbread emerges with a perfectly golden crust and a soft, moist interior. The addition of sour cream and a touch of melted butter ensures each bite is rich and tender, making this dish irresistible.
Why You'll Love This: You'll adore this Sweet Cornbread for its delightful interplay of flavors and textures. The cornmeal provides a classic, slightly grainy texture that contrasts beautifully with the juicy bursts of blackberries. The sweetness of the batter, enhanced by sugar and ripe berries, pairs perfectly with the cornbread's natural, subtle earthiness. This recipe is both simple to prepare and visually impressive, making it an excellent choice for both casual family dinners and special gatherings.
Perfect Occasion: This Sweet Cornbread with Blackberries is perfect for brunches, picnics, and family gatherings. It's a fantastic accompaniment to a savory meal or can be served as a dessert or a sweet snack. This cornbread is particularly fitting for late summer or early autumn when blackberries are in peak season, though you can enjoy it year-round by substituting with frozen berries if necessary. It's also a wonderful option for holiday meals or when you want to bring a unique and tasty dish to a potluck.
Decoration Tips: For a beautiful presentation, sprinkle a little powdered sugar over the top of the cornbread after it has cooled slightly. Alternatively, serve each slice with a dollop of blackberry honey butter on the side or drizzle with honey for extra sweetness. Fresh mint leaves can add a pop of color and a fresh flavor contrast that enhances the berries.
Ingredients:
- Cornbread:
- 1 1/4 cups (5 5/8 oz) all-purpose flour, sifted
- 2/3 cup (4 5/8 oz) sugar
- 1/4 cup (1 1/4 oz) cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 2 eggs
- 3/4 cup sour cream
- 1/4 cup vegetable oil or neutral oil of choice
- 2 tablespoons melted butter
- 1 1/4 cups (6 oz) blackberries, divided (halve large berries)
Instructions:
- Preheat the oven to 350°F. Grease an 8-inch cast iron skillet and set aside.
- In a large bowl, whisk together the flour, sugar, cornmeal, baking powder, and salt.
- In a separate bowl, whisk the eggs, sour cream, oil, and melted butter until smooth.
- Combine the wet ingredients with the dry ingredients, mixing just until combined. It's okay if there are a few lumps.
- Gently toss 1 cup of blackberries with 1 teaspoon of flour to coat. This helps prevent the berries from sinking in the batter. Fold the floured berries into the batter.
- Transfer the batter into the prepared skillet and smooth the top. Scatter the remaining blackberries over the top.
- Bake in the preheated oven for 35-43 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool in the skillet for 10 minutes before serving.
Note: If using frozen blackberries, ensure they are well drained after thawing to avoid excess moisture in the batter. Blueberries can also be used as a delicious alternative.
Enjoy this Sweet Cornbread with Blackberries as a delightful treat that combines the comfort of cornbread with the fresh zest of summer berries!