2 cups self-rising white cornmeal
1/2 cup sugar
5 large eggs
1 carton (16-oz) sour cream
1/2 cup butter, melted
2 cups frozen blackberries
Preheat oven to 450 degrees.
Lightly grease 2 twelve-cup muffin tins; set aside.
In a large bowl, stir the cornmeal and sugar together; make a well in center of the mixture.
Whisk together the eggs, sour cream and butter; add to the cornmeal mixture, stirring just until the dry ingredients are moist.
Fold the blackberries into the batter.
Spoon the batter evenly into the prepared muffin tins, filling each about 3/4 full.
Bake at 450 degrees 15 to 17 minutes or until tops are golden brown.
Allow to cool in the pans on a wire rack for 5 minutes before removing from pans.
5 large eggs
1 carton (16-oz) sour cream
1/2 cup butter, melted
2 cups frozen blackberries
Preheat oven to 450 degrees.
Lightly grease 2 twelve-cup muffin tins; set aside.
In a large bowl, stir the cornmeal and sugar together; make a well in center of the mixture.
Whisk together the eggs, sour cream and butter; add to the cornmeal mixture, stirring just until the dry ingredients are moist.
Fold the blackberries into the batter.
Spoon the batter evenly into the prepared muffin tins, filling each about 3/4 full.
Bake at 450 degrees 15 to 17 minutes or until tops are golden brown.
Allow to cool in the pans on a wire rack for 5 minutes before removing from pans.
Note: This is a recipe I got from Southern Living over ten years ago.
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