This delicious RASPBERRY CORNBREAD CRUMBLE will melt in your mouth and leave you smiling from ear to ear. Serve this for dessert at your next dinner, or serve at a baby shower, bridal shower or birthday party! Warm your guests with its yummy goodness!
1 cup flour
2/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup + 2 tablespoons yellow corn meal
1 tablespoon brown sugar
1/4 cup vegetable oil
3 tablespoons softened butter
1 cup milk
For Raspberry Sauce
4 cups fresh or frozen raspberries
3/4 cups sugar
2 tablespoons corn starch
Preheat oven to 350 degrees Fahrenheit. Combine flour, 2/3 cup sugar, brown sugar, baking powder, salt and corn meal in a medium sized bowl until well incorporated. Add oil, butter, eggs and milk and stir.
In a separate bowl, mix raspberries, 3/4 cups sugar and cornstarch together.
Evenly distribute the raspberry mixture between the 7-8 ramekins. Top the ramekins with the cornbread mixture.
Cook about 20-25 minutes, or until light golden brown and fruit is bubbly.
Allow to cool or serve warm. Enjoy!
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