This delicious recipe is perfect for breakfasts on the patio or
after a hearty BBQ as dessert. More of a cake than a traditional
cornbread, this bread is easy to make and sure to be a crowd pleaser.
Raspberry Dazzler Cornbread
1 cup self-rising flour
1 cup self-rising cornmeal mix
¾ cup sugar
1 ½ tablespoons finely grated lemon zest
1 egg
2 egg yolks
1 ½ sticks butter, melted and cooled
¾ cup milk
1 ½ cup fresh raspberries
2-3 tablespoons sugar
1. Preheat the oven to 400 degrees F. Grease a 9-inch
cast-iron skillet with shortening.
2. In a large bowl, mix the flour, cornmeal mix,
sugar, and lemon zest.
3. In another bowl, beat the egg and egg yolks,
butter, and milk. Stir it into the flour mixture. Gently stir
in the raspberries.
4. Pour the mixture into the skillet and bake in
the middle of the oven for 25 minutes. Sprinkle the top with sugar
and bake for an additional 5 minutes.
(Source: Cast-Iron Cooking for Dummies, by Tracy
Barr, Wiley Publishing, Inc., 2003.)
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