Raspberry Honey Cornbread

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Serves 8
submitted by: Kristen Heigel


3 eggs
1 cup whole milk
1/4 cup canola oil
2/4 cup honey
1 cup flour
1 cup cornmeal
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup frozen raspberries, defrosted


  1. Preheat oven to 425 degrees. Grease a 9×13 inch baking dish. Set aside.
  2. In a bowl, beat the eggs. Add the milk, oil and honey; mix well.
  3. Add the flour, cornmeal, sugar, baking powder, and the salt. Mix until well combined.
  4. Gently stir in the raspberries. Pour into the greased pan and cook for about 20-25 minutes, or until golden brown.

Nutrition Info

  • Note: This recipe was provided by a third party and we do not have nutrition information for it.


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