Print Recipe
Copy LinkSerrano and Blackberry Cornbread
Servings: 4
Total Time: 30 minutes
Ingredients
1/2 cup all purpose flour
3/4 cup corn meal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp Kosher salt
2 1/2 TBSP olive oil
2 1/2 TBSP melted butter
3/4 cup milk
1/4 cup sour cream
2 eggs
1 serrano pepper, seeded and minced
8-12 blackberries
1/2 cup wide shredded white cheddar cheese
Directions
1. Heat the oven to 425 degrees F. In a medium size bowl mix the flour, corn meal, baking powder, baking soda, and kosher salt.
2. In another bowl mix the olive oil, melted butter, milk, sour cream, and eggs.
3. Combine the wet and dry ingredients and stir until just combined, it's ok if it's lumpy.
4. Add the serrano pepper and stir to combine.
5. Spray a loaf pan and pour the batter in.
6. Place blackberries over the top and allow to sit on top of the batter.
7. Sprinkle with cheese.
8. Bake for 20 minutes. Allow to cool. Then slice and serve.
2. In another bowl mix the olive oil, melted butter, milk, sour cream, and eggs.
3. Combine the wet and dry ingredients and stir until just combined, it's ok if it's lumpy.
4. Add the serrano pepper and stir to combine.
5. Spray a loaf pan and pour the batter in.
6. Place blackberries over the top and allow to sit on top of the batter.
7. Sprinkle with cheese.
8. Bake for 20 minutes. Allow to cool. Then slice and serve.
Notes/Tips
Pairs well with our Pork Medallions with Blackberry-Serrano Sauce recipe.