If you know me it's not a secret I like cornbread....and it's odd because not really a fan of any other bread. BUT I love me some good southern cornbread. Just like with ribs I am very picky with it though....had to be really good. I might have even chosen the catering company for my mom's surprise party partly because of their ribs and cornbread :). I have previously made it before but wanted to try a new recipe. I found the one that is linked below but changed it around a bit. Like mentioned in her post this is true southern cornbread so it is crumbly and not the cakey type most places sell. A couple of thoughts on my recipe I omitted the added sugar from the original recipe because I was adding in the berries and yogurt (instead of applesauce) but I would definitely add some of it in next time ( probably not all...also I think it would be best to use maple syrup as it would be a good flavor accent! Honey would probably be good too). I would also use smaller corn kernels if that is something the store sells or I would throw them in the food processor for a minute or two.) I omitted the vinegar only because I didn't have any so I am not sure how it would affect the taste.
1 cup milk of choice
2 cups fine or medium cornmeal (I used whole-grain, but regular is ok.)
2 tbsp baking powder
pinch of salt
1/2 tsp baking soda
11-oz can corn, drained (not unsalted)
2 tbsp coconut or canola/veg oil
1 container of raspberry Siggi’s
Handful of raspberries
Raspberry Cornbread Recipe:
Preheat oven to 420
Line an 8x8 baking dish with parchment paper or spray cooking spray
1. Combine dry ingredients and mix very well.
2. Add the milk, oil,yogurt, and corn
mix until combined
3. Fold in raspberries
4. Pour into the dish and cook at 420 for 25 minutes.
5. Let cool at least 15 minutes before trying to cut or will crumble (but you can always test it out :)).
Recipe adapted from: