Lemon-Raspberry Cornmeal Cake

Recipe by Megohm
READY IN: 45mins
SERVES: 8-10
YIELD: 1 cake




  • 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.