Ingredients for Raspberry Spoonbread
- 1 cup yellow cornmeal
- Fat Free Buttermilk
- Pure Maple Syrup
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/2 teaspoon salt
- Eggs
- All Purpose Flour
- Vanilla Extract
- 1/4 cup granulated sugar
- 2 cups fresh raspberries (reserve some for garnish)
- Greek Yogurt
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How to Make Raspberry Spoonbread
- Preheat oven to 375°F (190°C). Grease an 8-inch square baking dish with cooking spray.
- In a large saucepan, whisk together the cornmeal, buttermilk, maple syrup, melted butter, and salt.
- Cook over medium-high heat, whisking constantly, until the mixture comes to a boil and thickens, about 5-7 minutes.
- Remove from heat and set aside to cool slightly.
- In a large bowl, whisk the egg yolks until light and slightly thickened.
- Gradually whisk in 1/2 cup of the hot cornmeal mixture into the egg yolks, whisking constantly to prevent scrambling.
- Pour the remaining cornmeal mixture into the egg yolk mixture and whisk until smooth.
- Whisk in the flour and vanilla extract until just combined.
- In a clean, dry bowl, beat the egg whites with an electric mixer on high speed until stiff, glossy peaks form.
- Gradually add the sugar, continuing to beat until stiff, glossy peaks form.
- Gently fold the whipped egg whites into the cornmeal batter in two additions, being careful not to deflate the egg whites.
- Fold in 2 cups of raspberries.
- Pour the batter into the prepared baking dish.
- Bake for 35-40 minutes, or until the spoonbread is puffed, golden brown on top, and a toothpick inserted into the center comes out with moist crumbs (the center will be slightly wobbly).
- Let cool for 20 minutes before serving.
- Serve warm, topped with fresh raspberries and a dollop of yogurt, if desired.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
97g
Fat
13g
Carbs
14g
