This recipe started as one dish and ended as another. Has that ever happened to you? A friend gave me a recipe for Fireman’s Cornbread but when I made it, I thought it was too sweet and not ‘corn bready’ enough. However, I thought with a drizzle of raspberry sauce it would make a delicious and unique dessert. And Cornbread Cake with Raspberry Sauce was born. Here is how I made it.
Place a 11 – 12-inch cast iron skillet on the middle rack of the oven and preheat to 375 degrees. In a large bowl, whisk together one boxed yellow cake mix and one box of Jiffy cornbread. In a medium size bowl, mix 4 beaten eggs, 1 melted and cooled stick of unsalted butter and 1 1/3 cups of milk. Combine the wet ingredients with the dry ingredients and mix until well blended. When the oven is preheated, remove the HOT skillet and swirl 2 tablespoons of butter on the bottom and sides of the skillet, and pour in the mixture smoothing out the top. Bake for 30-40 minutes or until a toothpick inserted in the middle comes out clean. Let cool in the skillet for 15 minutes then remove it to a cake stand.
Meanwhile, make raspberry sauce. Barefoot Contessa has the easiest and most delicious raspberry sauce. Here is the recipe. Place ½ pint of raspberries, ½ cup sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, 1 cup of seedless raspberry jam, and 1 tablespoon of Framboise (or Brandy) into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a vessel, cover, and chill. When ready to serve, place a slice of the cake on a dessert plate and drizzle with the sauce.
Easy, delicious, and unique. I hope you will try it.