Blackberry Cornbread ~
~ adapted from Rachel Ray ~
Preheat oven to 375 degrees.
Whisk together 1 cup flour, 1 cup cornmeal, 2 teaspoons baking powder, 1 teaspoon salt, and 1/4 cup sugar.
In another bowl, whisk together 7 tablespoons melted unsalted butter, 3/4 cups buttermilk, and 2 eggs. If you don’t have buttermilk on hand, mix 4 1/2 teaspoons white vinegar into 1 cup milk; let set for 15 minutes for it to ferment.
Add wet to dry, pour batter into a buttered square baking dish.
Dollop 1 cup blackberries over the top, lightly press in; just lay 1/2 cups remaining blackberries on top, and cover with 1/3 cup sugar.
Bake approximately for 25 to 30 minutes or until nicely golden with sides brown. Cool for 10 minutes.
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