Blackberry Cornbread Muffins

By jeknudson

Ingredients

• 2 cups self-rising white cornmeal
• 1/2 cup sugar
• 5 large eggs
• 1 (16-oz.) container sour cream
• 1/2 cup butter, melted
• 2 cups frozen blackberries

Preparation

Step 1

Preheat oven to 450°. Stir together cornmeal and sugar in a large bowl; make a well in center of mixture. Whisk together eggs, sour cream, and butter; add to cornmeal, stirring just until dry ingredients are moistened. Fold in blackberries. Spoon batter into 2 lightly greased 12-cup muffin pans, filling three-fourths full.

Bake at 450° for 15 to 17 minutes or until tops are golden brown. Cool in pan on a wire rack 5 minutes.