For the Media
Dazzle Guests at Spring Brunch with Corn Meal Coffeecake
NASHVILLE, Tenn., April 2007- Razzle Dazzle Corn Meal Coffeecake was inspired by a winning recipe from the 4-H Cook-Off at the National Cornbread Festival in South Pittsburg, TN. "By using a sweet yellow cornbread mix, we streamlined the recipe without compromising the delicate flavor and texture of the original version," explains Martha White® baking expert, Linda Carman. Moist and buttery, accented with tart raspberries and a touch of lemon, Razzle Dazzle Corn Meal Coffeecake is sure to be a hit at your brunch, just like it was with the cornbread cook-off judges.
For other delicious coffeecakes, go to www.marthawhite.com and click on the recipe section.
Razzle Dazzle Corn Meal Coffeecake
2 (7 oz.) pkg. Martha White® Sweet Yellow Cornbread Mix
1/2 cup + 1 tablespoon sugar, divided
8 oz. (1 cup) sour cream
1 egg, beaten
1/2 cup milk
1/2 cup butter, melted and cooled
1 cup fresh raspberries
Heat oven to 375° F. Grease 10-inch cast iron skillet. In large bowl, combine cornbread mix, 1/2 cup sugar, sour cream, egg, milk and butter. Stir until well-blended. Pour into prepared skillet. Distribute raspberries evenly over batter. Press raspberries gently into batter, until barely covered. Sprinkle 1 tablespoon sugar over batter.
Bake at 375° F. for 30 to 35 minutes or until golden brown and cake begins to pull away from sides of pan. Cool 15 minutes. Cut into wedges. Serve warm or at room temperature. Store in refrigerator.
8 servings