Every year - usually on the saturday night before thanksgiving , a few friends and I gather for our annual friendsgiving pot luck dinner. The weekend before that - we have a call to plan out menu and assign dishes. It's a tradition that has been going on for five years and it is one of the few things I look forward to this time of year.
Last saturday - while prepping the menu for this year's friendsgiving, we realized most of us had a conflict on the scheduled night for friendsgiving - we talked about cancelling or moving it to Sunday instead, but there seemed to be a roadblock or another. Fifteen minutes into the hair pulling conversation to reschedule - "M" suggested we move friendsgiving up a week and have our dinner the next day instead --- that seemed to work great for everyone - the only downside - we had less than 24 hours to plan and prep. Each person quickly signed up to make a dish or drink or desert. "M" was making the turkey this year - since it was her turn to host. I chose to make mashed potato, gravy and cornbread. recipe for mushroom and pancetta gravy and mash potato coming soon.
I had picked up some blackberries that morning to make crepes and I had some left over, so I decided to make blackberry cornbread. A few things to note about this recipe - because good blackberry is hard to come by this time of year - I suggest substituting with 3/4 to 1 cup of blackberry fruit preserve. If blackberries are not your thing - substitute with raspberries or strawberries - you may need to adjust the sugar if you go with one of those.
Recipe Notes. The sour cream is an absolute must because it helps make the corn bread super moist. Then the blackberry, I chose to mash it up - I don't care for large chunks of blackberry in my cornbread - I just wanted to give it the blackberry flavoring. You can add the blackberries whole if you prefer - Just make sure to lightly coat the berries in flour, before folding into the batter. I baked this for 40 minutes at 375 F - but in hind site - I think that was too hot, so reduce the oven temp to 350 and check for the "doneness" starting at 25 minutes.
Is it weird to say I love this cornbread ? I don't care - I love this cornbread and I will be making it again for a thanksgiving potluck I will be attending on Thanksgiving day.
What you need
- 1/2 cup melted butter
- 1 tablespoon butter, for coating
- 2 cups flour
- 1 cup cornmeal (yellow)
- 3/4 cup sugar
- 2 tablespoon baking powder
- 1/2 teapoon salt
- 1 1/4 cup half-half milk
- 1/2 cup sour cream
- 2 large eggs
- 1 cup blackberry
- Fruit preserve, for serving
Preheat overn to 350 F. Coat baking pan with butter and set aside.
In a medium bowl, lightly mash the blackberries with a fork and set aside.
In a mixing bowl, whisk flour, cornmeal, sugar , baking powder and salt together. In another bowl, lightly whisk egg, then whisk in sour cream and milk. Slowly mix in the melted butter (make sure the butter has cooled down so it does not cook the eggs).
Pour wet ingredients into dry ingredients and mix lightly. Add in blackberries and mix together until combined. Be careful not to over mix. Let it batter rest for 5 minutes.
Pour batter into the baking pan, smooth the top and put in oven for 35 to 40 minutes (or until baked). Used a toothpick to check the doneness - if toothpick comes out clean - it is ready.
Take out of oven, let it cook for 10 to 15 minutes. Serve with jam or butter.
Tip. If not serving immediately, toast lightly before serving.
1 hour / Serves 12 to 24 (depending on how big you cut the slices)