Directions:
- Preheat oven to 450°. Stir together cornmeal and sugar in a large bowl; make a well in center of mixture. Whisk together eggs, sour cream, and oil; add to cornmeal mixture, stirring just until dry ingredients are moistened. Fold in blackberries. Spoon batter into a lightly greased 12-inch cast-iron skillet.
- Bake at 450° for 30 minutes or until a wooden pick inserted in center comes out clean, shielding with aluminum foil after 25 minutes to prevent excessive browning, if necessary.
- Blackberry Cornbread Muffins: Prepare batter as directed. Coat 2 muffin pans with vegetable cooking spray; spoon batter into muffin pans, filling three-fourths full. Bake at 450° for 15 to 17 minutes or until tops are golden brown. Cool in pan on a wire rack 5 minutes. Remove from pan to wire rack. Makes 2 dozen muffins. Bake: 15 min. Cool: 5 min.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2532.38 Kcal (10603 kJ) | ||
| Calories from fat | 1299.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 144.44g | 222% | |
|---|---|---|---|
| Cholesterol | 939.92mg | 313% | |
| Sodium | 3421.89mg | 143% | |
| Potassium | 1495.06mg | 32% | |
| Total Carbs | 264.08g | 88% | |
| Sugars | 73.2g | 293% | |
| Dietary Fiber | 31.48g | 126% | |
| Protein | 56.03g | 112% | |
| Vitamin C | 60.8mg | 101% | |
| Iron | 22.5mg | 125% | |
| Calcium | 1144.9mg | 114% | |
| Amount Per 100 g | |||
| Calories | 258.58 Kcal (1083 kJ) | ||
| Calories from fat | 132.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.75g | 222% | |
|---|---|---|---|
| Cholesterol | 95.97mg | 313% | |
| Sodium | 349.4mg | 143% | |
| Potassium | 152.66mg | 32% | |
| Total Carbs | 26.97g | 88% | |
| Sugars | 7.47g | 293% | |
| Dietary Fiber | 3.21g | 126% | |
| Protein | 5.72g | 112% | |
| Vitamin C | 6.2mg | 101% | |
| Iron | 2.3mg | 125% | |
| Calcium | 116.9mg | 114% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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