I was reading Family Circle Magazine, I read it for the recipes and I found one for Blackberry Corn Cakes. Coincidently, I just happened to have blackberries in my fridge that I wanted to do something with so I decided to try this recipe. I really think the recipe had a nice balance of flour and corn meal. The finished product tastes like a muffin.
I thought I would share the recipe with you and I hope you enjoy it!
1 cup plus 1 tbsp all purpose flour
3/4 c fine yellow corn meal
2 tsp baking powder
1/2 tsp salt
3/4 c granulated sugar
2/3 c milk
6 tbsp melted unsalted butter
12 oz blackberries
Heat oven to 350. Butter and flour a 9 x 9 baking pan. In a bowl mix 1 cup of the flour, the corn meal baking powder and salt. In separate bowl whisk sugar, milk, butter and eggs. Fold dry mixture into wet.
Toss blackberries with remaining 1 tsp of flour and gently fold into the mix.
Transfer to a baking pan. Bake for 40-45 minutes