Cornmeal Squares with Crushed Raspberry Sauce

Pat Duran

By
@kitchenChatter

Using the basic recipe for my Cornmeal Squares and then adding substituting butter for the vegetable oil and buttermilk for the 2% milk and adding the lemon zest make this recipe more cake-like than muffin-like.Try it and see for yourself.
That photo is Bob's(my hubby) dessert! LOL
It's good with ice cream too!


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Comments:

Serves:

4-9 servings & makes 2 c. sauce

Prep:

5 Min

Cook:

25 Min

Method:

Bake

Ingredients

CORNMEAL SQUARES:

1 1/2 c
bisquick baking mix( original)
1/3 c
yellow cornmeal
3/4 c
granulated sugar
3 1/2 tsp
baking powder
1/2 tsp
salt
1 c
dairy buttermilk
2 large
eggs,beaten
1 Tbsp
finely grated lemon peel
3/4 tsp
vanilla extract
1/2 c
unsalted butter, melted, cooled

CRUSHED RASPBERRY SAUCE:

4 c
fresh raspberry or thawed frozen, divided
1/3 c
light brown sugar,packed or 2/3 granulated sugar
2 Tbsp
orange juice, fresh
2 tsp
fresh lemon juice
3 tsp
finely grated lemon peel
1 pinch
salt
2 Tbsp
cornstarch
3/4 c
cold water

Directions Step-By-Step

1
Heat oven to 350^; butter or spray a 9-inch square baking dish with cooking spray; line bottom with parchment and spray that too;set aside.
---
Cornmeal Cake Squares:
Combine bisquick, cornmeal, sugar, baking powder and salt in a large bowl; whisk to blend.
2
Whisk buttermilk, eggs, lemon peel, and vanilla in a small bowl. Pour buttermilk mixture and melted butter into bisquick mixture. Using a rubber spatula, gently fold liquids into bisquick mixture until just blended (do NOT stir). Pour or spoon into the prepared dish; spread evenly.
3
Bake until toothpick inserted in center comes out clean and cake pulls away from sides of pan, about 25-30 minutes.While cake is hot run knife along sides of cake in pan. Place wire rack on top of cake in pan. Flip over like you do an upside down cake..then again so it is right side up..Serve with Crushed Raspberry Sauce...Blueberry sauce works too!
4
Crushed Raspberry Sauce:
Combine 2 cups of the berries, and sugar,lemon juice,lemon peel,orange juice and salt in a medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer, about 7 minutes. Combine cold water and cornstarch stir to mix well. Stir into simmering berries.Simmer and stir about 7 minutes..Remove from heat and gently stir in remaining berries. Cover and chill. Serve chilled or rewarm before serving,if desired.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Rice/Grains
Regional Style: American