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Before you jump to Blackberry Cornmeal Cake recipe, you may want to read this short interesting healthy tips about Snacks that provide You Energy.
Eating healthy foods can make all the difference in the way you feel. Increasing our daily allowance of well balanced meals while decreasing the intake of unhealthy kinds plays a part in a more balanced feeling. Eating fresh vegetables helps you feel a lot better than eating a portion of pizza. This is often a problem, nevertheless, with regards to eating between snacks. Finding snack foods that help us feel better and increase our energy levels often involves lots of shopping and scrupulous reading of labels. Here are a few healthy snacks that you can use when you need a quick pick me up.
Certain foods made from whole grains are great for a quick snack. Starting your morning with a piece of whole grain bread toasted can give you that additional boost you need to get going. When you need a fast treat on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Make the change from refined products such as white bread to the healthier whole grain options.
A large variety of instant health snacks is easily available. When you make the choice to be healthy, it’s uncomplicated to find exactly what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to blackberry cornmeal cake recipe. You can cook blackberry cornmeal cake using 9 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to make Blackberry Cornmeal Cake:
- Get 1 1/4 cup all purpose flour (spooned and leveled)
- Use 1/2 cup yellow cornmeal
- Use 2 tsp. baking powder
- Prepare 1 tsp. salt
- Prepare 1 cup plus 2 tbsp. sugar, and 1/4 cup for sprinkling
- Use 1/2 cup buttermilk
- Prepare 2 large eggs
- You need 7 tbsp. unsalted butter, melted, plus 1 tbsp. for skillet
- Prepare 2 containers fresh blackberries
Instructions to make Blackberry Cornmeal Cake:
- Preheat oven to 375 degrees f. In a large bowl, whisk together flour, cornmeal, baking powder, salt and 1 cup plus 2 tablespoons sugar.
- In another bowl, whisk together buttermilk, eggs and melted butter; pour over flour mixture, whisking to combine.
- In a 10-inch skillet (preferably cast-iron), heat remaining tablespoon butter in the oven until melted and skillet is hot, about 5 minutes.
- Remove from oven; swirl to coat bottom of pan. Pour batter into skillet; scatter blackberries on top, and sprinkle with remaining 1/4 cup sugar.
- Bake, with a baking sheet on rack below (to catch any drips), until top is evenly browned, 45 to 50 minutes.
- Let cool slightly, about 30 minutes. Run a knife around the edge to loosen; cut into 8 wedges. Serve warm or at room temperature.
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