(12 servings)

6 corn muffins
2 tablespoons butter, melted
1/2 cup frozen raspberries, blueberries, or mixed berries
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C).

Break corn muffins into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. Add frozen berries.

In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over cornbread and berries, and lightly push down with a fork until cornbread is covered and soaking up the egg mixture.

Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

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