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Southern-style skillet cornbread, naturally sweetened with fresh blackberries.
Preheat oven to 425 F. Grease a 9- or 10-inch cast-iron skillet and put it into the oven to heat while the oven preheats. (Note: If you do not have a cast-iron skillet, you can bake this in a 9-inch square pan instead, just skip the preheating.)
In a large bowl, whisk together the cornmeal, flour, baking powder, salt and 3 tablespoons of sugar. Set aside.
In a separate bowl, whisk together the eggs, buttermilk and butter. Add this into the dry ingredients, stirring just until combined.
(Carefully) remove preheated skillet from oven; pour batter into the pan. Quickly distribute blackberries over the top of the cornbread, gently pushing them down into the batter. Sprinkle with the remaining tablespoon of sugar. Bake for 12 minutes or until lightly browned.
Adapted from Southern Living.
Better than Starbucks makes!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!