Sweet Cornbread Cake

Yesterday morning for breakfast I mixed up my favourite cornbread batter and made three mini loaves. I wanted something a little sweeter so I changed up the recipe a little. Increased the sugar and added a little orange zest to the mix. I tossed a few raspberries in a third of the batter. Moe ate the one with the fruit, and I took one of the others to work with me and we shared the third one this morning. Definitely something I will make again.

Served on one of my favourite boards by a local Island artist. This one has a “live edge”.

The changes I made are highlighted.

Cornbread Muffins
=================
I have a number of cornbread recipes that I make but this is the most tender, melt in your mouth cornbread recipe You can make it in muffin tins, loaf pan or a springform pan

1 egg
1/2 Cup melted butter
1/4 Cup vegetable oil
1 Cup milk, warmed
1 Cup cake flour
2/3 Cup yellow cornmeal
1 Tablespoon baking powder
1/2 Teaspoon salt
3 Tablespoons sugar ( increased to 1/2 cup)
1 teaspoon vanilla
Handful of fresh or frozen raspberries/blueberries/blackberries
Zest from one orange


Preheat oven to 400 degrees Beat the egg, melted butter and the oil until well blended. Stir in the milk. In a separate bowl, blend the cake flour with the cornmeal, baking powder, salt and sugar. Add to the egg mixture and stir until just blended. This is a very light, loose batter. Spoon into desired pan and bake until golden. (Sprinkle tops with a little sugar.) If making muffins this will take 15 to 20 minutes to bake. It will take longer in a loaf pan or a springform pan. Three small loaf pans.

8 Comments Add yours

  1. Monica H says:

    These are beautiful and so is that board. I was admiring it in an earlier post.

  2. I never thought of adding fruit to cornbread. Looks delish.

  3. Jennifer says:

    This looks SO good! I love cornbread cakes but have never done with raspberries, just blueberries and apples.

  4. Linda says:

    Yummmmmmmm…………

  5. mmmm. what a recipe. it looks very moist and delicious!

  6. Katy ~ says:

    I haven't had cornbread in a while. Looks very appealing with the berries. I love the board. It means so much more to buy products from local artisans.

  7. These look wonderful with those little pockets of berries throughout. Great idea.

  8. Darby says:

    Great recipe! I just finished making them with my 3 year old and had lots of fun. I used blueberries and a little dried orange rind as a sub for the zest and they are wonderful! Thank you for sharing this!

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