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–+ servings
Raspberry Honey Cornbread fresh out of the oven

Raspberry Honey Cornbread

Print Recipe
Showcase cornbread’s sweeter side with this raspberry and honey version!
Keyword Baked Goods
Servings 8
Author Kristen Heigel

Ingredients

  • 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

Instructions

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

Notes

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