Blackberry Cornbread Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 cups self-rising white cornmeal |
1/2 cup sugar |
5 large eggs |
1 (16-oz.) container sour cream |
1/2 cup butter, melted |
2 cups frozen blackberries |
Directions:
1. 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 butter; add to cornmeal, stirring just until dry ingredients are moistened. Fold in blackberries. Spoon batter into 2 lightly greased 12-cup muffin pans, filling three-fourths full.
2. Bake at 450° for 15 to 17 minutes or until tops are golden brown. Cool in pan on a wire rack 5 minutes.
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