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Monday, September 17, 2012

Raspberry Swirl Cornbread Cake

Is it breakfast, dessert, or something to eat with chili?  I don't know for sure, but it is really good!

For this creation, simply mix together a yellow or white cake mix with your favorite corn bread recipe (or 2 boxes of Jiffy).  Follow the directions for each. 
I had some extra raspberry pie filling in the freezer that I thawed and swirled in (with a butter knife) before baking.  
I baked this at 375 until a toothpick came out clean....about 35 minutes.

If you're not into raspberries, add in your favorite pie filling!

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