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Blackberry Cornbread

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I've been reading a lot of Southern fiction and I'm gaining a million pounds making all the delicious food they talk about it in the books!

I love the idea of blackberry cornbread - anybody ever make this? I swore I saw a recipe that called for regular cornmeal but now the only ones I can find call for white cornmeal. Could I substitute yellow?

What do you think?

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  1. Funny you should bring this up. I made blackberry cornbread muffins for breakfast last Sunday and they were good. I used White Lily buttermilk cornmeal mix - which is made with white cornmeal. The recipe called for the cornmeal mix (2 cups), sugar (1/2 cup), 5 eggs, 1 pint sour cream, 1/2 cup melted butter, and 2 cups of frozen blackberries. Parcel out over 24 muffin cups and bake.

    White cornmeal is "regular" cornmeal for me, so I can't comment on your yellow cornmeal question. To me, yellow cornmeal is for corn cake only.

    1 Reply
    1. re: Leepa

      Thanks, Leepa. I have to admit I'd never heard of white cornmeal until I looked for this recipe. Thanks for your muffin recipe!

    2. i use yellow cornmeal all the time for cornbread, usually a mix of fine and coarse ground. this gives a more rustic texture and a cornier flavor that i prefer. no reason you can't add blackberries, i often put blueberries in it.

      another way to go, if you are making muffins, is to partway fill the muffin cup, place a dollop of blackberry/blueberry/strawberry jam in there then top off with more batter.

      1. Blackberry cornbread sounds great!

        White cornmeal and yellow cornmeal are pretty much interchangeable. You can use whichever you prefer, or whichever you have on hand. I make blueberry cornbread all the time with yellow cornmeal, but if I had white, I would not hesitate to use it.

        2 Replies
        1. re: visciole

          Fantastic. That's what I wanted to hear - LOL. Thanks, all!

          1. re: MRyerson06

            Don't be put off by the area around the berry turning kinda green (blue + yellow). Some folks (not as lazy as I am) like to flour the berries before folding them gently into the batter in order to minimize this.