2 c self-rising white/yellow cornmeal
1/2 c sugar
5 large eggs
1 (16 oz) container sour cream
1/2 c butter, melted
2 c frozen blackberries
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.
Time: 45 minutes Serves: 12
These are a nice alternative when you want something a little sweet. They also freeze well. This is a Southern Living recipe.
You can make your own self-rising cornmeal:
For one cup of self-rising cornmeal:
1 T baking powder
1/2 t salt
3/4 c cornmeal, PLUS 3 T cornmeal