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Triple Berry Cornbread Recipe

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This recipe for Triple Berry Cornbread is from My Mom's recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
11/2 sticks unsalted butter (3/4 cup) at room temperature
11/2 cups sugar
3 large eggs
11/2 tsp vanilla
11/2 cup flour
3/4 cup cornmeal
11/2 tsp baking powder
3/4 tsp salt (use less if using salted butter)
3/4 cup buttermilk
1 cup each blueberries, raspberries and blackberries
2 TBS sugar
Whip cream
Directions:
Directions:
Butter or spray a 13x9 pam with Pam
Cream together butter and sugar until pale and fluffy, about 2 minutes. Add eggs one at a time, beating well and scraping down sides. Beat in vanilla. Add flour mixture in 3 batches alternating with 2 batches of buttermilk.
Spread batter in prepared. Sprinkle berries on top, then sprinkle with sugar. Bake at 325º for 50-60 minutes or until toothpick comes out clean. Let cool. Serve with or without whip cream and additional berries.
Number Of Servings:
Number Of Servings:
12 to 24
Personal Notes:
Personal Notes:
This is very yummy and especially fun during July with the blue and red berries. Can be used as a dessert or a side dish.

 

 

 

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