When Fall starts rolling in, warm, heartier dinners start taking over my kitchen. Thinking about dishes like stew and chili make me automatically think of cornbread!
I ate mine with a red pepper and squash scramble!
Growing up, my cornbread topping was always honey and butter…or honey-butter…whatever. The point is, I wanted something savory-sweet.
Thus, why not make the cornbread sweeter? Of course, spicy jalapeno cornbread is to die for, but I still want honey on it.
These Blackberry Cornbread Dinner Muffins incorporate fruit that I’ve frozen throughout the berry season (but you can use the store frozen kind if you prefer), which add a natural sweetness to the muffin, making it perfect to go straight to dipping into a rich Fall dinner! Plus, I’ve made them pretty darn healthy, so your side doesn’t put a dent into you calorie allotment for the day.
Blackberry Cornbread Dinner Muffins
(makes 6 muffins)
½ cup + 1 Tbs. unsweetened almond milk (or milk of your choice)
½ Tbs. vinegar
2 Tbs. unsweetened applesauce
1 egg white
8 drops liquid stevia (or ½ Tbs. sugar/sweetener of your choice)
1/3 cup yellow cornmeal
½ cup all purpose (gluten-free) flour
½ tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
1/3 cup blackberries (I used frozen wild blackberries)
~Preheat oven to 400 degrees F. Grease 6 standard size muffin compartments in a muffin tin.
~In a mixing bowl, combine the milk, vinegar, applesauce, and egg white. In a separate bowl, combine the dry ingredients (except for the berries). Create a well in the dry ingredients and add the wet ingredients. Stir until just combined, then add the berries and give it one more stir.
~Use a ¼-cup scoop to evenly scoop the batter into the prepared muffin tin. Bake for 13 min or until a test stick comes out clean. Let cool on a wire rack, serve warm with dinner!
*Recipe inspired by Cooking Light: Raspberry-Cornmeal Muffins
Strike up a conversation: I love Fall (I’m getting married next Fall because it’s my favorite season!), but does anyone else feel like Fall came WAY too quickly this year?? How are you easing into using Fall flavors in your kitchen this season?
ooooh I love cornbread and with the berries I bet these are just awesome.
You are getting married? How wonderful. Fall is a beautiful time. Hopefully you will give us a few pics of the big day once it rolls around.
Oh Rachel! I will definitely share photos (especially since you want to see them!). This is going to be a very exciting year 🙂
Thanks for the recipe! If I wanted to serve this with chili or soup, would it work if I left the blackberries out?
Libby, absolutely, but if you leave the blackberries out, then reduce the sugar by half. I’d leave them in though because I love the slight sweetness of the berries with the smoky bold flavors of chili!!
I think you are right!! It does sound good! I am going to leave them in! Thanks!
I love love blackberry cornbread muffins–I made an amazing blackberry cornbread protein bread a few months ago that is actually quite similar to yours (but with a few substitutions!). And raspberry is fantastic with cornbread too! Can’t wait to try the regular version 🙂
Thank you Susie! I would love a raspberry version too! I’ll have to make that next 🙂