Recipe Book: Summer Fruit Cornbread

I’ve been on a dessert kick lately, and this is my latest creation.  Probably my favorite so far, I’d say.  It’s a variation of this Buttermilk Cornbread recipe I found online.

Summer Fruit Cornbread

-1/2 cup butter
-1 cup raw cane sugar
-2 eggs
-1 cup fruit flavored yogurt (I used Raspberry yogurt from a local dairy farm called Nice Farms Creamery in Federalsburg, MD.  Best milk ever!)
-1/2 teaspoon baking soda
-1 cup cornmeal (I always get unenriched, that way you’re not getting all the synthetic vitamins.)
-1 cup all-purpose flour (I used King Arthur whole wheat flour.  It made the bread a little darker than normal, but it tasted just the same.)
-1/2 teaspoon salt
-1-2 cups of summer fruit (I used about 2 cups of strawberries, but you can use anything.  Blueberry is next on my list!)

-Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
-Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
-Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.


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