Raspberry Cornbread Loaf with Cornmeal Oat Crumble
My love for cornbread is no secret. 🙂 I’ve been blogging for under a year and I’ve posted several different cornbread recipes, from my Whole Grain Cornbread, Maple Cornbread Waffles, Cranberry Skillet Cornbread, to my Mexican Sweet Corn Cakes. I have to say, this Raspberry Cornbread Loaf with Cornmeal Oat Crumble is off the charts my favorite cornbread recipe now. It’s moist and sweet, with fresh raspberries studded throughout. What puts this luscious bread over the top is the buttery crumble, complete with cinnamon, brown sugar, cornmeal, and oats. If you like cornbread, you’re going to LOVE this! 🙂
It’s almost been a month since I received The Dahlia Bakery Cookbook in the mail, and I can’t believe this month almost got away without posting something from that cookbook that’s inspired me. The second I laid eyes on their Fresh Corn Cornbread with Cornmeal Crumble, I knew I had to make it very soon! I’ve never seen a cornbread with a crumble before, and it sounded amazing. It most certainly is! 😀
I changed this version up a considerable amount from the Dahlia Bakery recipe. I omitted the fresh corn and added the raspberries, and decreased the amount of butter and sugar. I also substituted half whole wheat flour for half of the all purpose flour. Dahlia Bakery’s recipe calls for some cake flour, which I had, so I used. I’m thinking that the cake flour keeps this cornbread a bit lighter and more cake-like. If you don’t have any, just use regular flour in it’s place. You can’t let a little cake flour stop you from making this bread!
I also changed up the crumble. For me, it’s not a crumble without oats, cinnamon, and brown sugar, so I added those elements. These flavors aren’t customary for cornbread, but they were a delicious addition that worked so well here. 🙂
I’ve had the urge to add fresh raspberries to my cornbread for a while now. It just seemed like the right thing to do. I love the contrasting colors, and raspberries add summer flair. Between the raspberries and the crumble, this cornbread can be for breakfast or dessert, as well as a side dish. Let’s not rule it out as a snack, either. It’s highly snack-able. 😉 I sure hope you give this cornbread a try. Actually, calling this bread “cornbread” is a big understatement. It’s so much more than that. It’s just special. You’ve got to try it to believe it! 😉
- 6 tablespoons unsalted butter
- ½ cup all purpose flour
- ½ cup whole wheat flour
- ½ cup cornmeal
- ¼ cup cake flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup low fat buttermilk, shaken
- 1 teaspoon pure vanilla extract
- 1 cup fresh raspberries
- ¼ cup all purpose flour
- 4 tablespoons old fashioned oats
- 2 tablespoons cornmeal
- 2 tablespoons brown sugar, packed
- ¼ teaspoon ground cinnamon
- 3 tablespoons unsalted butter, cold, and cut into small cubes
- Preheat the oven to 325 degrees. Spray a standard loaf pan with cooking spray. Set aside.
- Melt the butter in a microwaveable bowl in the microwave. Set aside to cool slightly.
- In a large bowl, whisk together the flours, cornmeal, sugar, baking soda and salt. Set aside.
- In a medium bowl, whisk together the eggs, buttermilk, and vanilla. Add the buttermilk mixture to the dry ingredients, and stir together just until combined. Fold in the melted butter until incorporated. Gently fold in the raspberries. Pour the batter into the prepared pan.
- In a small bowl, stir together the flour, oats, cornmeal, brown sugar, and cinnamon. Add the cold butter and cut into the flour mixture with a pastry blender, two forks, or your very clean hands, until the mixture is the size of peas. Sprinkle the crumble over the top of the batter evenly and press it down into the batter to adhere.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs, and the top is golden. Cool on a wire rack for 30 minutes. Un-mold and cool completely on the wire rack or serve warm.
Adapted from The Dahlia Bakery Cookbook's Fresh Corn Cornbread with Cornmeal Crumble.