Blackberry Cornbread with Honey & Thyme
Remember I made a blueberry cornbread?
Well, today I am making BLACKBERRY cornbread.
I found some nice local blackberries at my farmer's market, they are in season now.
Summer berries are the best for cakes....and in this case, cornbread.
I like a sweet cornbread, but I know most purists only use a tablespoon of sugar.....so do what you like.
I also made a honey glaze for the top, which works so nicely with the summer berries.
Blackberry Cornbread (loosely adapted from Rachel Ray)
1 cup yellow cornmeal
1 cup flour
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup buttermilk
7 tablespoons unsalted butter, melted
1/2 tsp almond extract
1 cup blackberries
turbinado sugar for sprinkling
honey and fresh thyme for the glaze
Mix dry ingredients w/ the wet (do not add in berries).
Pour the batter into a 9" greased cast iron skillet.
Dot the top with the blackberries, pressing into the batter.
Sprinkle the berries with turbinado sugar and bake for 25 minutes in a 375F oven.
Heat 2 tbsp of honey with 1 tsp of water in the microwave for 20 seconds.
Brush the warm cornbread with the honey glaze and let cool in the skillet.
This is so good with coffee for breakfast.
Did you grease the pan with butter or oil?
late as it was 102 in Richmond today.
Added Tabasco to the honey, the slight heat worked great with the fruit. Thanks for the reminder, I have too much fruit here! Although I missed using the new Deiss peeler/zester. My favorite tool of late.
Linda, I always liberally butter my cast iron skillets before baking with them.