Hey friends. Guess what I just did?! I just fell down the last step of my stairs and hurt my foot.
DON’T WORRY!!! Nothing serious, I got up and walked right away but it does hurt enough to put some ice on it. UGH what is happening in this Koch house? It wasn’t too long ago that Paul took a tumble down the stairs and was on crutches for a week. Apparently we don’t know how to walk down the stairs anymore.
Maybe we should put and elevator in our house?
What does hurting my foot have to do with blackberry cornbread? Nothing, except for the fact that I wish I still had some hanging around in my fridge to help distract me from my foot hurting.
Blackberry cornbread is a thing and I’m not sure how I missed out on it until now. Zucchini cornbread however, is not a thing….I’m here to change that because it should be!
TBH you can’t really taste the zucchini but by adding it we are able to replace a whole bunch of oil and it helps to keep things tender. PLUS there’s always the bonus of hiding veggies in your baked goods – it means that you can have a second helping. I mean you gotta get those veggies in!
Wait, isn’t that how it works?!
With the beginning of fall I felt the need to make use of summer berries one more time and incorporate them into a baking recipe. Because baking always makes me get into the spirit of fall. And the zucchini, well it’s just everywhere this time of year. And if our zucchini plant in our garden would have made it I bet I would be scrambling to use it up right now. So for all you zucchini home gardeners out there, you’re welcome for this recipe.
This blackerriy cornbread honestly might be my favorite cornbraed I’ve ever had – EVER!
I prefer my cornbread to be more on the moist side (<- sorry to all the moist haters out there but sometimes that word is necessary!). This blackberry cornbread is in the center, tender, with a nice slightly crispy edge. It’s got that lovely sweet cornbread taste from the cornmeal and is studded with juicy blackberries that make each bite extra special.
Blueberries could also be real tasty in this cornbread. Someone please try it! I will live through you!
BTW if you are looking for another cornbread recipe try my gluten free jalapeno cornbread muffins – a little more on the savory side but still very delicious!
Are you team crumbly and dry cornbread? Or team tender and moist cornbread?!
Chose wisely. Your life depends on it!
This blackberry cornbread is super easy to make, and only requires 10 ingredients. The hardest part is waiting while it bakes for 40 minutes. I like to bake mine in a cast iron skillet, it helps to get that golden crust on the edge, but you could easily use a round cake pan if you don’t have a cast iron skillet.
Besides the cast iron skillet makes the cornbread look all official and like it was made by grandma.
Blackberry cornbread is made gluten free by using gluten free corn meal and Bob’s Red Mill Gluten Free Biscuit and Baking Mix. I tested a recipe with regular AP gluten free flour and the texture of Bob’s Red Mill Biscuit mix won. It made the cornbread more flaky and tender (<-how many times can I use that word in this post?!) BUT if you could easily use any AP gluten free flour blend you have on hand.
This blackberry cornbread would be really great to serve at parties, family gatherings, even Thanksgiving!
Yes, I’m already thinking of Thanksgiving in September! Just living that food blogger LYFE!
BUT really, imagine this blackberry cornbread served next to turkey and my sweet potato casserole with spiced pecans – dreams really do come true!
- 1½ cups all purpose gluten free flour*
- 1½ cups gluten free fine cornmeal
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1½ cups milk of choice (I used unsweetened, unflavored almond milk)
- 3 eggs
- ¾ cup unsalted butter, melted
- ½ cup pure maple syrup
- 1 cup zucchini, shredded (1 medium sized zucchini)
- 1 cup fresh blackberries + 2 tablespoons of the AP GF flour
- Extra unflowered blackberries, for decorating (optional)
- Preheat oven to 350 degrees ferenheit and grease a large cast iron skillet (or a 9 inch round cake pan), set aside.
- Whisk dry ingredients: In a large mixing bowl whisk together dry ingredients until well incorporated.
- Mix wet ingredients: In a glass measuring cup whisk the eggs into the milk. Add to the dry ingredients along with the melted butter and maple syrup. Mix until well combined. Fold in the shredded zucchini.
- Flour the berries: Mix the 1 cup of blackberries in 2 tablespoons of the All purpose gluten free flour until well coated. Gently fold the blackberries into the batter.
- Transfer the batter to the skillet: Pour the batter into the greased skillet. Use a spatula to smooth the batter out. Place un-floured blackberries on top of the batter for decoration, if desired.
- Bake: Bake the corn bread for 35 to 40 minutes. You will know it's done with the top seems dry and the edges begin to brown and pull away from the sides. Allow to cool for 15 minutes, cut and serve immediately. For leftovers allow them to cool completely and store in air tight containers in the fridge for 4 to 5 days. Leftovers are good, however this cornbread has the best texture when it's fresh.