Blackberry Cornbread Shortcakes With Whipped Crème Fraîche Recipe
Make Blackberry Cornbread Shortcakes With Whipped Crème Fraîche Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Blackberry Cornbread Shortcakes
For the Whipped Crème Fraîche
Method
For the Blackberry Cornbread Shortcakes
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Mix Dry Ingredients
In a large bowl, whisk together cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar until well combined.
- 3
Combine Wet Ingredients
In another bowl, whisk together buttermilk, eggs, and melted unsalted butter until smooth.
- 4
Combine Mixtures
Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not over-mix.
- 5
Fold in Blackberries
Gently fold in the blackberries, being careful not to break them.
- 6
- 7
Cool
Remove from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
For the Whipped Crème Fraîche
- 8
Prepare the Whipped Crème Fraîche
In a mixing bowl, combine crème fraîche, powdered sugar, and vanilla extract.
- 9
Whip
Using a hand mixer or a whisk, whip the mixture until it becomes light and fluffy, about 2-3 minutes.
- 10
Chill
Refrigerate the whipped crème fraîche until ready to serve.
