Fresh blackberries and serrano peppers add sweet, tangy and spicy flavors to this quick and easy homemade cornbread recipe.
Growing up in Oklahoma, cornbread was a regular staple in our house, at my grandmas house, at my great grandmas house, pretty much everyone in the fam was serving up cornbread as a side dish with everything from chili to roast!
For years I’ve been whipping up this Jalapeno Cheddar Cornbread recipe to go with just about everything, but today I’m putting a twist on my classic cornbread recipe!
Recently I was introduced to Blackberry Serrano Yogurt from Noosa. I know it sounds crazy, but it’s just so crazy that it works!
After trying the yogurt, I was hooked on creating a new Blackberry Serrano recipe. I decided to try it out in this cornbread recipe and O-M-G am I glad I did!
It took me a couple of attempts to perfect the blackberry serrano ratio, but I ended up with a delicious recipe that I’m kind of obsessed with!
I’ve eaten it the last 3 mornings for breakfast topped with a little cinnamon butter! Oh yeah! That extra buttery sweetness on top totally adds the most perfect finishing touch to this scrumptious recipe!
- 1 cup flour
- 1 cup cornmeal
- 1 tbsp baking powder
- ½ tsp salt
- ¼ cup sugar
- ¼ cup butter (melted & cooled)
- 2 eggs
- 1 cup milk
- 2 serrano chilies (de-stemmed, de-seeded & minced)
- 2 cups fresh blackberries
- 1 ear of corn (kernels removed) (app. 1 cup)
Preheat the oven to 400°F.
Combine the flour, cornmeal, baking powder, salt and sugar in a large bowl.
Whisk the butter, eggs and milk together in a small bowl.
Add the wet ingredients to the dry ingredients.
Gently stir in the serrano chilies, 1 cup of blackberries and the corn kernels.
Place in a cast iron skillet or 8 inch square baking dish.
Place the remaining cup of blackberries across the top, gently pressing about half way in to the cornbread batter.
Bake for 30-35 minutes.
If you want that extra buttery sweetness on top (let’s be honest, who could say no to that?!) add a little cinnamon sugar mix to soft butter and spread on top, SO GOOD!
Now if this doesn’t have beautiful summer brunch written all over it, I don’t know what does!
I was also thinking that Blackberry Jalapeno Pulled Pork I made, on top of this cornbread with a poached egg and jalapeno hollandaise for a seriously delicious spin on eggs benedict, what do you think?! Did that just make your mouth water, because mine totally is right now! That’s probably going to happen this weekend!
Check out all of the breakfast & brunch recipes on the blog for tons of delicious ways to start your day!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: Substitute gluten-free flour to make this recipe gluten-free.
Want to be the first to know when delicious new recipes are posted? Sign up below!