Blackberry Skillet Cornbread

• 1-1/4 cup Cornmeal
• 3/4 cups Flour
• 4 teaspoons Baking Powder
• 3/4 teaspoons Salt
• 4 Tablespoons Sugar, Divided
• 2 whole Eggs, Lightly Beaten
• 1 cup Buttermilk
• 1/4 cups Melted Butter
• 1 pint Fresh Blackberries

1. Preheat oven to 425 F. Grease a 9- or 10-inch cast-iron skillet and put it into the oven to heat while the oven preheats. (Note: If you do not have a cast-iron skillet, you can bake this in a 9-inch square pan instead, just skip the preheating.)
2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt and 3 tablespoons of sugar. Set aside.
3. In a separate bowl, whisk together the eggs, buttermilk and butter. Add this into the dry ingredients, stirring just until combined.
4. (Carefully) remove preheated skillet from oven; pour batter into the pan. Quickly distribute blackberries over the top of the cornbread, gently pushing them down into the batter. Sprinkle with the remaining tablespoon of sugar. Bake for 12 minutes or until lightly browned.
5. Adapted from Southern Living.

cornmeal, flour, baking powder, salt, sugar, eggs, buttermilk, ubc, fresh blackberries

Taken from tastykitchen.com/recipes/breads/blackberry-skillet-cornbread/ (may not work)