Ingredients

• 5 cups frozen Mixed Berries (Strawberries, Raspberries, Blueberries and Blackberries), thawed
• ½ cup Sugar
• 3 Tbsp Cornstarch
• 3 Tbsp Lemon Juice
• 1 pinch Salt
• ½ cup unsalted Butter, melted
• 2 Eggs
• 3 Tbsp Sugar
• 1 tsp Vanilla Extract
• ¾ cup Buttermilk
• 1 package Golden Cornbread Mix
• Vanilla Ice Cream, for serving

Instructions

1. Preheat oven to 350°F. In a large mixing bowl add berries, sugar, cornstarch, lemon juice and salt. Stir until well combined. Transfer mixture to a 9-inch skillet. Set aside as you prepare the cornbread.
2. In a medium mixing bowl whisk together butter, eggs, sugar, vanilla and buttermilk. Add the cornbread mix and stir until batter comes together. Do not overmix
3. Add dollops of the cornbread batter over the fruit. Transfer to the oven. Bake until the cornbread is golden brown and the fruit is bubbly, 30–35 minutes. If cornbread browns too quickly, tent with foil. Let cool to room temperature before serving. Serve with ice cream!