Berry Thyme Cornbread

This Berry Thyme Cornbread is the ultimate side dish, or serve it with butter for a comfort-food anytime treat. You can make this recipe year-round using frozen Oregon blackberries !

Recipe by Marisa of

blackberry thyme cornbread


1 Cup white whole wheat flour
1 Cup medium grind cornmeal
1 Tablespoon baking powder
¾ teaspoon dried thyme
¾ teaspoon salt
½ Cup water or milk
¼ Cup avocado oil or other neutral oil
¼ Cup honey
2 large eggs
1 Cup frozen marionberries (do not thaw)


Step 1
Preheat the oven to 400°F.

Step 2

Combine flour, cornmeal, baking powder, thyme, and salt in a bowl. Stir well.

Step 3
Add all the liquids to the same bowl: water or milk, oil, honey, and eggs. Mix until just combined and let sit for 10 minutes.

Step 4
Toss frozen berries with a bit of flour and stir into the cornbread mixture.

Step 5
Line an 8×8 pan with parchment paper and spread cornbread into pan.

Step 6

Bake for 24-28 minutes, until a knife comes out clean from the middle of the cornbread and the top is well browned. Allow the cornbread to rest for 10-15 minutes before slicing.

Cornbread is best the day-of. Store extra slices in an airtight container on the counter for up to 3 days once cool, or freeze individually wrapped portions for up to 1 month.
Use medium-grind cornmeal for this recipe for extra texture, but feel free to substitute regular cornmeal to your taste.
If you’re substituting in fresh thyme, use 2 tablespoons of the chopped fresh herbs.