Makes 8 to 10 servings The best company dishes are familiar but festive, like Raspberry Cornbread. Serve it as part of a brunch buffet, says chef Connie Crabtree Burritt of Baltimore, Maryland. Serving simple food you are already comfortable making is much less stressful than trying something new or complicated. Bonus: you won’t have to keep glancing at a cookbook because you know the recipe by heart. Though this cornbread recipe is straightforward, it won’t fail to impress guests. If you prefer blueberries, use them instead of raspberries.
8 tablespoons butter, melted, divided
1 ¼ cups, plus ½ tablespoon, white cornmeal, divided
¾ cup, plus 1 tablespoon, flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup evaporated milk
2 large eggs
1 cup fresh raspberries
Preheat the oven to 400 degrees. Place 2 tablespoons of the melted butter in an 8-inch skillet. Combine 1 ¼ cups of the cornmeal, flour, sugar, baking powder, and salt in a medium bowl. Mix the remaining 6 tablespoons melted butter, milk, and eggs together in a small bowl, then stir into the dry ingredients. Fold in the raspberries.
Sprinkle the remaining ½ tablespoon cornmeal over the butter in the skillet. Pour in the batter. Bake for 30 minutes or until golden brown on top. Let stand for about 10 minutes before turning onto a plate to serve.
Makes 8 to 10 servings