I’m going to keep this short and sweet. It is simply too nice outside to spend my day inside, staring at my computer screen. I would much rather be outdoors, lounging in the sunshine (preferably with a margarita in my hand).
So that, my friends, is precisely what I plan to do.
I’m going to walk away from the computer and go enjoy the great outdoors.
However, before I do that, I’ll leave you with a few thoughts about this raspberry cornbread. First of all, I should mention that this cornbread is not intended to be a dessert. It just isn’t very sweet. You could always add a little extra sugar to the batter if you’d like it to function as a dessert, but I highly recommend this cornbread for breakfast (with just a touch of butter and honey). Similarly, it would be a great salad accompaniment for a light summer lunch.
And let us not forget that we are in the middle of raspberry season in the Northwest. This season is short and sweet, so get some raspberries while you can. (I have a ton of them growing in my backyard. Want to come over and pick some?) Since I have an abundance of raspberries growing in my yard, I’ve tried a lot of raspberry recipes over the past couple years. This cornbread is easily one of the best raspberry recipes I’ve tried. It’s so good that it might convince you to turn on your oven in the middle of July.
And that’s all I’ll say about that. It’s a beautiful day and I’m going outside to enjoy it!
RASPBERRY & ROSEMARY CORNBREAD
(Slightly adapted from Easy Peasy Organic)
1 cup cornmeal
1 cup all purpose flour
3 teaspoons baking powder
2 tablespoons white sugar
1/2 teaspoon salt
1/2 tablespoon minced fresh rosemary
1/2 teaspoon dried thyme
1 cup milk
1 large egg
2 tablespoons melted butter (or canola oil)
1 cup fresh raspberries
Preheat the oven to 350 degrees. Lightly grease a loaf pan with butter or oil and set aside.
Mix together dry ingredients (including herbs) in a large bowl. In another bowl, whisk together the milk, egg, and melted butter (or oil). Gently stir the wet ingredients into the dry. Stir just to combine (it’s ok if there are some clumps).
Using a pastry blender (or 2 forks), gently mash the raspberries into the batter. Give the mixture one more stir, and then pour the batter into the greased pan. Bake for 40-45 minutes, or until a toothpick inserted into the middle of the loaf comes out clean.
Allow the cornbread to cool for at least 15 minutes before slicing into it. The cornbread is particularly good with a bit of butter and honey.