Raspberry Lemon Cornmeal Loaves
Cuisine: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 6 mini loaves
 
Ingredients
  • 2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 1 cup sugar
  • 1 tsp. salt
  • 1½ tsp. baking powder
  • 2 eggs
  • ½ cup butter, melted and cooled
  • 1½ cups buttermilk*
  • 1 tbsp. lemon zest
  • 1½ cup fresh raspberries
Instructions
  1. Preheat oven to 350 degrees Fahrenheit and spray a mini loaf pan with non-stick cooking spray (my pan makes 6 mini loaves).
  2. In a large bowl, mix flour, cornmeal, sugar, salt, and baking powder.
  3. In a small bowl, whisk together eggs, butter, buttermilk, and lemon zest.
  4. Add wet ingredients to dry ingredients and mix until just combined.
  5. Fold in raspberries.
  6. Distribute evenly between 6 mini loaf pans.
  7. Bake for 25-30 minutes until a toothpick inserted into the loaf comes out clean
Notes
*If you don't have buttermilk, put 1 tbsp. + 1 tsp. apple cider vinegar in a measuring cup and fill to the 1½ cup mark with whole milk. Let sit a few minutes then proceed with the recipe!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/raspberry-lemon-cornmeal-loaves/