Why do the raisins in my wife's cornbread sink to the bottom?

My wife makes an amazing sweet cornbread with raisins, but the raisins always wind up baked into the bottom.
A family member had suggested soaking them before mixing them in the batter, but this just resulted in soggy cornbread.
I can't give you any specifics on her recipe, cause I don't know any, other than she bakes it in a 14" cast iron skillet.
any suggestions will be greatly appreciated.

Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!


Comments are closed