Blackberry Cornbread

Blackberry Corn BreadThis healthy version of Rachael Ray's Blackberry Cornbread  is delicious and unlike anything I had eaten before.  I didn't expect it to be so good.  I had the same response from my tasters.  Perfect for breakfast or a snack, it's slightly sweet but not enough to be considered sweet.  Rachael's recipe calls for almost a stick of butter, but I added yogurt and Canola oil instead and got terrific results.  I also used whole grain corn flour but if you have traditional Quaker yellow cornmeal don't hesitate to use it.  It's surprisingly moist and light tasting, but just be sure to take it out of the oven just as it finishes, so it does not dry out. 1 cup yellow cornmeal or yellow corn flour 1 cup all purpose flour or whole wheat pastry flour or white whole wheat 1/3 cup sugar plus 2 teaspoons (sprinkle over top just prior to baking) 2 teaspoons baking powder 1 teaspoon salt 3/4 cup 1% low-fat buttermilk 2 eggs 2/3 cups nonfat or 1% plain yogurt 2 tbsp raw honey or real maple syrup 1/4 cup Canola oil 1 1/2 cups blackberries Preheat oven to 375 degrees.  Grease 8-inch square baking dish.  In a large bowl, stir together cornmeal, flour, 1/3 cup sugar, baking powder, and salt.  In another bowl, whisk together buttermilk, egg, yogurt, agave nectar and oil.  Stir into flour mixture.  Spread batter into prepared baking dish.  Scatter berries over top and press them into batter until submerged at varying levels and sprinkle top with two teaspoons sugar.  Bake until golden around the edges and springy to touch and a toothpick comes out clean, 25 to 30 minutes.  Don't overcook. Read more about the nutrition benefits of blackberries
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