Sweet Blackberry Cornbread

A delicious dessert made for sharing. Try this at-home recipe featuring our classic Cracker Barrel® Corn Muffin Mix and Dickinson’s purest preserves.

Cast Iron Upside-Down Sweet Blackberry Cornbread

2 Tbsp softened butter + 1 stick melted
8 Tbsp raw sugar, divided
2 cups buttermilk
2 large eggs
1 Tbsp vanilla extract
1 ¾ cups Cracker Barrel Corn Muffin Mix
1 jar Dickinson’s® Blackberry Preserves, divided
1 pint fresh blackberries • Powdered sugar

  1. Preheat oven to 400 degrees. Smear 2 Tbsp softened butter over bottom and sides of a 10” cast iron skillet and sprinkle with 2 Tbsp of the raw sugar.
  2. Mix together buttermilk, eggs, vanilla, 1 stick melted butter and remaining 6 Tbsp raw sugar. Stir in Corn Muffin Mix and blend well. Set batter aside for 10 minutes to rest.
  3. Whisk batter after resting. Pour half of batter into prepared iron skillet. Dollop ⅓ cup preserves all over mix. Gently top with remaining batter.
  4. Bake 30-40 minutes or until a dark golden brown and set in the middle. Remove from oven to rest on wire rack for 5-7 mins.
  5. Carefully flip cornbread out onto a serving plate. Scrape any sugar-jam residue from bottom of skillet and smear over cake top.
  6. In a microwave safe bowl heat the rest of the preserves with 1 Tbsp water and stir well. Poke holes in top of cake and drizzle with half the mixture allowing it to seep down into the bread while warm.
  7. Serve cornbread warm topped with fresh blackberries and a generous sprinkle of powdered sugar, drizzled with remaining warm preserve mixture.

Yield: 8 slices

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