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A square piece of raspberry cornbread sits on a white plate in the foreground, with a larger baking dish of cornbread and a brown ceramic mug in the background on a wooden surface.
Kathie Lapcevic

Raspberry Cornbread from a Mix

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Make a quick and easy cornbread loaded with raspberries for a fruity twist on a traditional side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6 servigs
Course: Breads
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 Cups Cornbread Mix
  • 4 Tablespoons Butter melted
  • ¼ Cup Honey
  • 1 Cup Milk
  • 1 Egg
  • 1 ½ Cups Raspberries

Equipment

Method
 

  1. Preheat the oven to 350 degress Fahrenheit. Grease the cast iron skillet.
  2. In a large mixing bowl, add the cornbread mix and set aside.
  3. In a medium mixing bowl, whisk together the melted butter, honey, milk, and egg until completely combined.
  4. Pour the wet ingredients into the cornbread mix, and stir until almost completely combined.
  5. Add the raspberries and stir everything until combined.
  6. Pour the batter into the prepared pan and spread evenly.
  7. Bake in the preheated oven for 30 minutes or until an inserted toothpick or tester comes out clean.
  8. Let cool slightly on wire rack and serve warm or at room temperature.

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