Preheat oven to 350 degrees Fahrenheit and spray a mini loaf pan with non-stick cooking spray (my pan makes 6 mini loaves).
In a large bowl, mix flour, cornmeal, sugar, salt, and baking powder.
In a small bowl, whisk together eggs, butter, buttermilk, and lemon zest.
Add wet ingredients to dry ingredients and mix until just combined.
Fold in raspberries.
Distribute evenly between 6 mini loaf pans.
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/