Blackberry Cornbread

I had a moment today where I realized that my taste is....well, questionable. Allow me to explain.

Exhibit A:

I have listened to this song about 400 times over the past month. Roughly 10-15 of those times occurred this morning during the two hours that I spent getting ready for work. I'm sure you've all heard it at this point, but just in case you haven't, have yourself a listen:



It's one of those songs that is just so awful and contrived, yet somehow manages to be completely addictive. I just have one issue with it...given our text-happy, phone-fearing culture, I feel like the song would kind of make more sense if it was "Text Me Maybe." Seriously. Side note: how can I get pigtails like Carly Rae's at 1:05? I have enough hair for about 4 people, and I look more like The Bad Seed when I attempt that hair-do.

Exhibit B:

I'm typing this post while watching The Bachelorette. With the exception of maybe Jerry Springer, Maury, and Cheaters, this show is the epitome of bad taste, yet I can't look away. Anyone else on team Sean?!! Arie is a close second.

Exhibit C:

I'm currently drinking this:

(Pardon my naked nails...)

It's a margarita malt beverage. I don't think I need to say anything else.

I would like to reassure all of you all that despite my seemingly questionable tastes, this cornbread is straight-up good taste. I ate some as a snack yesterday, and a piece for breakfast this morning. I'm tempted to have a piece for dessert right now. It's an anytime of day kind of treat, and is a stupendous way to use one of my favorite summer fruits.

Here's what you'll need:

1 cup yellow cornmeal
1 cup flour
1/3 cup sugar, plus more for sprinkling
2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup buttermilk
2 eggs
7 tablespoons unsalted butter, melted
1 1/2 cups blackberries

Preheat oven to 375 degrees. Grease an 8-inch square glass baking dish, and set aside.

In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.

In a medium bowl, whisk together buttermilk, eggs, and butter.

Pour liquid mixture into the dry mixture, and stir until thoroughly combined. Evenly spread batter into the prepared pan.

Scatter 1 cup of the blackberries over the top of the batter, and press gently until mostly submerged. Scatter the remaining berries on top, and lightly sprinkle with sugar.

Bake for 25-30 minutes, until golden brown around edges and springy to the touch. Cool for 10 minutes before cutting.

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Source: Everyday with Rachael Ray Magazine via Shutterbean