Cornbread Infused with Raspberries

Cast iron cooking is as popular now as it was centuries ago. As in the past, today’s cooks have discovered that cast iron skillets, griddles, pots, pans, Dutch ovens and other types of cast iron cookware  are capable of producing an amazing array of delicious, home cooked meals.  We have collected hundreds of recipes over the years and we hope you will use them to create some great cast iron cooking for your family and friends.

The sweeter side of cornbread, this dish is perfect companion to your morning coffee or serving to family and friends. 

Cooking Instructions: 

Prep Time: 10 minutes 

Cooking Time: 30 minutes 

*Makes about 18 servings 

Ingredients: 

-           1 cup self-rising flour 

-           1 cup self-rising cornmeal mix 

-           ? cup sugar 

-           1 ½ tablespoons finely grated lemon zest 

-           1 egg 

-           2 egg yolks 

-           1 ½ sticks butter, melted and cooled 

-           ? cup milk 

-           1 ½ cups fresh raspberries 

-           2 to 3 tablespoons sugar 

Cooking Steps: 

A)   Set oven to 400 degrees to preheat, and grease your cast iron skillet (preferably 9-inch) with shortening oil. 

B)   In a bowl, blend your flour, cornmeal mix, sugar, and lemon zest with a large spoon. 

C)   In a smaller bowl, beat the egg and egg yolks, butter, and milk. Once mixed well, blend it into the dry mixture in the other bowl. Then, gradually stir in your raspberries. 

D)   Take your batter and carefully pour it into the cast iron skillet. Place it in the oven and let it bake for 25 minutes. Be sure to take it out exactly after 25 minutes, dash the top with sugar and place back into the oven for an extra five minutes to bake. 

Nutrition Facts (Per Serving): 

Calories 179; Fat 9g; Cholesterol 57mg; Sodium 202mg; Carbohydrate 22g; Protein 3g. 

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