Lemon-Raspberry Cornmeal Cake
Ingredients
Instructions
- Preheat oven to 350 degrees F.
- Grease an 8 or 9" skillet.
- In a large bowl, combine all dry ingredients, as well as lemon zest and raspberries.
- In another medium bowl, beat the eggs slightly, add buttermilk and melted butter, and mix well.
- Pour wet mixture into dry, and stir just until moistened.
- Let sit 5 minutes, then pour into skillet.
- Pour 1 Tbsp cream (any kind) over top, and place in oven.
- Bake 35 minutes or until top is crackly, golden brown, and a toothpick comes out clean.
- Great served with a dollop of vanilla yogurt.
Nutrition & Diet Analysis (per serving)
615
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).