Blackberry Serrano Cornbread
Fresh blackberries and serrano peppers add sweet, tangy and spicy flavors to this quick and easy homemade cornbread recipe.
Ingredients
- 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, seeded & minced
- 2 cups fresh blackberries
- 1 cup corn kernels, fresh or frozen
Instructions
- 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.
Nutrition Facts
Calories 368kcal (18%)Carbohydrates 56g (19%)Protein 9g (18%)Fat 12g (18%)Saturated Fat 6g (30%)Cholesterol 78mg (26%)Sodium 354mg (15%)Potassium 505mg (14%)Fiber 6g (24%)Sugar 14g (16%)Vitamin A 515mg (10%)Vitamin C 11.4mg (14%)Calcium 160mg (16%)Iron 2.6mg (14%)
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