Description

Take advantage of berry season with this easy Cast Iron Raspberry Cornmeal Cake! Just sweet enough, with a slight crunch from the cornmeal and a little tartness from the fresh raspberries.

Ingredients

Scale

Dry Ingredients:

1 1/2 cups all purpose flour
2/3 cup white sugar
1/2 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon kosher salt

Wet Ingredients:

1 1/4 cups milk (I used 2%)
1/3 cup vegetable oil
3 tablespoons butter, melted and cooled slightly
2 large eggs, lightly beaten
2 tablespoons sour cream

Other Ingredients:

1 tablespoon butter
1 cup fresh raspberries

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Instructions

Preheat oven to 350 degrees.
Combine dry ingredients in a small bowl (flour, sugar, cornmeal, baking powder, and salt).
Whisk wet ingredients together well in a large bowl (milk, vegetable oil, melted butter, beaten eggs and sour cream).
Add the dry ingredients to the wet and stir until just combined. You don’t want to overmix! The batter should look a little lumpy.
Place your 10 inch cast iron pan on the stove and heat over medium for a few minutes. Melt 1 tablespoon of butter in the pan.
Take the pan off the heat. Pour the batter into the hot pan, then sprinkle the raspberries evenly over the top.
Place the pan in the oven and bake for 25-30 minutes until the cornbread is firm and the edges are browned and crisp.

Notes

I like to serve the cast iron raspberry cornmeal cake right out of the pan, but you can also cut it into wedges and place it on a cake stand. Sprinkle it with powdered sugar if you really want to get fancy.