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Blackberry Serrano Cornbread
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Fresh blackberries and serrano peppers add sweet, tangy and spicy flavors to this quick and easy homemade cornbread recipe.
Course
Side Dish
Cuisine
American
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Servings
6
slices cornbread
Calories
368
Author
Whitney Bond
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
Calories:
368
kcal
|
Carbohydrates:
56
g
|
Protein:
9
g
|
Fat:
12
g
|
Saturated Fat:
6
g
|
Cholesterol:
78
mg
|
Sodium:
354
mg
|
Potassium:
505
mg
|
Fiber:
6
g
|
Sugar:
14
g
|
Vitamin A:
515
mg
|
Vitamin C:
11.4
mg
|
Calcium:
160
mg
|
Iron:
2.6
mg