Yes, I wrote about deep dish cornbread yesterday. But the bright yellow cornmeal called out to me again and the raspberries are so sweet and plump and let’s be honest: it’s hot as the dickens in the Northeast today. That’s the first time I’ve ever used that expression. This is not the first time I will serve my family a summer dessert as the main course. Sometimes I make granola and fruit parfaits for an easy porch dinner. Tonight, it’s this. I’ll cook it this morning when we’re not gathered in the kitchen. Then we’ll scoop out portions and serve with a side of organic yogurt and a platter of vegetables to share. The kids will run around the yard, oblivious to the heat and sweat while I melt into a mom-shaped puddle on the porch.
Deep Dish Raspberry Cornmeal Pudding Cake
1 1/2 cups cornmeal
1/3 cup plus 1 tbsp brown sugar
1/2 tsp salt
1 tbsp baking powder
1 cups buttermilk
12 oz. raspberries
1 tsp vanilla
Oven to 375. Mix all ingredients in order except for raspberries and extra brown sugar. Grease a deep baking dish (an 8 inch souffle dish is great). Pour in 1/2 the batter and then a layer of raspberries. Cover with rest of batter. Top with rest of raspberries and dust with extra sugar. Bake for about 30 minutes or until raised and set through. Serve alone or with vanilla ice cream or yogurt.
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