Make a moist and fruity raspberry cornbread quickly and easily with this recipe that uses cornbread mix for a base.
This rustic recipe is perfect as a side dish for fancy feasts and weeknight meals, alike!
It’s also a great way to use up berries during the summer season in a slightly savory and fun way that is different than usual berry baking.
Start with a Mix
Start with a simple homemade cornbread mix as a base. You could buy a box mix to make this from the grocery store, if you prefer.
Two cups of that and you’re almost done. Truly, this is an incredibly easy recipe.
Fresh Raspberries
You’ll need 1 ½ cup of fresh raspberries for this recipe.
We didn’t test it but likely any small, whole berry would work – blueberries, saskatoon, etc.
Larger chopped berries like strawberries or mulberries might also work.
Frozen raspberries could likely work but we didn’t test it.
Other Ingredients
The rest of the ingredients are simple pantry ingredients you likely already have on hand.
Milk – Regular cow milk will work but feel free to use almond or anything else you prefer if you need to keep it dairy free.
Melted Butter – You could use margarine or something plant based if you need to keep it dairy-free. Even something like olive oil or vegetable oil would work as a substitution.
Egg – Just 1 egg is all you need.
Honey – The honey is optional. Add it if you like your cornbread sweet. Skip it if the raspberries will make it sweet enough.
Baking Pan
Cornbread seems to be traditionally baked in a cast iron skillet. If you have that, go for it.
However, a round or even square 8 or 9 inch square cake pan will also work. Use what you have.
How to Serve
Raspberry cornbread can be served like you would plain cornbread. You can serve it directly from the baking pan or turn it out onto a platter – whichever suits your style best.
Eat it alongside salads or as part of a brunch buffet. Make it a part of larger feast meals as a side dish selection.
I quite like the leftovers with eggs for breakfast.
It’s quite moist so it’ll pack well in a lunch box, too!
How to Store
Keep any leftover cornbread in an airtight container where it should stay fresh for up to 4 days.
For longer term storage, place the cornbread in freezer bags or other container and freeze.
Use up any frozen cornbread within 6 months for best flavor.
Do let frozen cornbread thaw on the counter before serving.
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Raspberry Cornbread from a Mix
Ingredients
Equipment
Method
- Preheat the oven to 350 degress Fahrenheit. Grease the cast iron skillet.
- In a large mixing bowl, add the cornbread mix and set aside.
- In a medium mixing bowl, whisk together the melted butter, honey, milk, and egg until completely combined.
- Pour the wet ingredients into the cornbread mix, and stir until almost completely combined.
- Add the raspberries and stir everything until combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake in the preheated oven for 30 minutes or until an inserted toothpick or tester comes out clean.
- Let cool slightly on wire rack and serve warm or at room temperature.
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