Raspberry Spoonbread Recipe

Name: Raspberry Spoonbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cornmeal, preferably stone-ground (medium or finely ground); 1 cup fat-free buttermilk or 1 cup 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 yogurt (optional)

Servings: persons

1 cup cornmeal, preferably stone-ground (medium or finely ground)
1 cup fat-free buttermilk or 1 cup 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 yogurt (optional)

1
Preheat oven to 375u00b0F Coat an 8-inch-square baking dish (or other 2-quart ovenproof dish) with cooking spray.
2
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.
3
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.
4
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.

868

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup cornmeal, preferably stone-ground (medium or finely ground), 1 cup fat-free buttermilk or 1 cup low-fat buttermilk, 2/3 cup pure maple syrup, 2 tablespoons butter, and more.

Yes, Raspberry Spoonbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry Spoonbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions