Blackberry Cornbread

1 cup yellow cornmeal
1 cup flour
1/4 cup of sugar (extra for sprinkling on top)
2 teaspoons baking powder
1/2 teaspoon of salt
3/4 cup buttermilk
7 tablespoons unsalted butter, melted
2 eggs
Up to 2 cups of blackberries (however many you like!)

1. Preheat oven to 375?. Whisk together dry ingredients.
2. In a separate bowl, whisk together wet ingredients and then stir into dry ingredients
3. Spoon batter into greased, 8 inch square baking dish. Press 2/3 blackberries into batter throughout dish. Then scatter remaining berries on top of batter and sprinkle 1-2 tablespoons of sugar on top.
4. Bake 25 minutes; until golden brown at edges, yet springy to touch.

Inspired by: EveryDay with Rachel Ray