View cart background image
0
items
Free Shipping Over $49
America

Raspberry Spoonbread

Source: © EatingWell Magazine
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  30 Minutes
Total Time:  1 Hour 30 Minutes
  8 servings
A traditional Southern favorite, spoonbread is a typically savory dish that’s like a cross between a soufflé and cornbread. Here we transform the simple ingredients into a comforting dessert with the addition of summer’s best raspberries and pure Vermont maple syrup. Any type of cornmeal will work, but we love the texture that stone-ground provides.
RECIPE INGREDIENTS
1 cup  cornmeal, preferably stone-ground (medium or finely ground)
1 cup  nonfat or low-fat buttermilk
2/3 cup  pure maple syrup
2 tablespoons  butter
1/2 teaspoon  salt
4   large eggs, separated
1/4 cup  all-purpose flour
2 teaspoons  vanilla extract
1/4 cup  sugar
3 cups  raspberries, divided
8 tablespoons  nonfat plain Greek-style yogurt (see Note), optional

Ingredient Note: Greek-style yogurt is made by removing the whey from cultured milk, which gives the yogurt an extra-thick and creamy texture. Look for it with other yogurt in large supermarkets.
Raspberry Spoonbread Recipe at Cooking.com
DIRECTIONS
Preheat oven to 375°F. Coat an 8-inch-square baking dish (or other 2-quart ovenproof dish) with cooking spray.


Combine cornmeal, buttermilk, maple syrup, butter and salt in a large saucepan. Cook over medium-high heat, whisking constantly, until the mixture bubbles and thickens. Remove from the heat. Whisk egg yolks in a large bowl. Whisking constantly so the eggs won’t scramble, add 1/2 cup of the hot cornmeal mixture until completely combined. Scrape in the remaining cornmeal mixture and whisk until smooth. Whisk in flour and vanilla until smooth.


Beat egg whites in another large bowl with an electric mixer on high speed until soft peaks form. Gradually sprinkle in sugar, continuing to beat until soft glossy peaks form. Fold the whites into the cornmeal mixture. Fold in 2 cups raspberries. Spoon the batter into the prepared dish.


Bake until puffed, golden brown on top and the center is set, 35 to 40 minutes. The spoonbread will be slightly wobbly and soft when it is completely cooked. Let cool for 20 minutes. Serve warm, topped with some of the remaining raspberries and yogurt, if using.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 06/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Raspberry Desserts
Nutrition Facts per Serving
Yield:   8 servings
Calories: 257
Fat. Total: 6g
Protein: 7g
Carbohydrates, Total: 46g
Fat, Saturated: 3g
Fiber: 5g
Cholesterol: 114mg
Sodium: 211mg
% Cal. from Fat: 21%
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards
NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.