Raspberry Corn Bread

A fun twist on your traditional corn bread.
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 Min
Serves: 8

Ingredients

• 1/2 cup butter, melted and slightly cooled

• 2 large eggs

• 1/2 cup granulated sugar

• 1/2 cup sour cream

• 1/2 cup buttermilk

• 1 1/4 cups all purpose flour

• 3/4 cup yellow cornmeal

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 6 oz. raspberries

Directions

Step 1.

Preheat the oven to 400F. Spray a 9×9 baking pan and line with a sheet of parchment paper if you like, for easy removal and slicing later.

Step 2.

In a large mixing bowl whisk all the wet ingredients together until smooth.

Step 3.

In a separate bowl whisk together the dry ingredients. Add them to the wet ingredients and fold in. When you are about halfway finished folding, drop in the raspberries and finish mixing just until everything is well combined, but don't over beat your cornbread batter.

Step 4.

Spread the batter into your prepared pan, evening out with an offset spatula.

Step 5.

Bake for about 25-28 minutes or until risen, golden, and a toothpick inserted in the center comes out without wet batter on it (moist crumbs are fine.)

Step 6.

Let cool for about 15 minutes, then lift the cornbread out using the parchment paper handles. You can continue cooling it on a rack, or slice it while warm. If you don't plan on serving it right away, wait until you are ready to serve before slicing.