Blackberry Cornbread
from EveryDay with Rachel Ray, June 2012
  • 1 cup yellow cornmeal
  • 1 cup flour
  • ⅓ cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ¾ cup buttermilk
  • 2 eggs
  • 7 tablespoons butter, melted
  • 1½ cups blackberries
  1. Preheat oven to 375 and grease a 8x8 baking dish.
  2. In a large bowl, whisk together cornmeal, flour, ¼ cup of the sugar, baking powder, and salt.
  3. In another bowl, whisk together buttermilk, eggs, and butter, then stir into the flour mixture.
  4. Spread batter into your prepared pan and scatter 1 cup of the blackberries on top. Press down lightly on the berries until they are mostly submerged.
  5. Scatter the remaining berries on top and dust with the remaining sugar.
  6. Bake for 25 to 30 minutes, or until bread is lightly golden around the edges and springy to the touch.
Recipe by Kitchen Meets Girl at