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.

Katie Webster
Source: EatingWell Magazine, July/August 2009

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Recipe Summary

total:
1 hr 30 mins
Servings:
8
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Coat an 8-inch-square baking dish (or other 2-quart ovenproof dish) with cooking spray.

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  • 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.

Tips

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.

Nutrition Facts

263 calories; protein 6.5g 13% DV; carbohydrates 46.3g 15% DV; dietary fiber 4.2g 17% DV; sugars 26.3g; fat 6.2g 10% DV; saturated fat 2.7g 14% DV; cholesterol 101.1mg 34% DV; vitamin a iu 271.6IU 5% DV; vitamin c 12.1mg 20% DV; folate 36.7mcg 9% DV; calcium 61.2mg 6% DV; iron 1.5mg 8% DV; magnesium 39.2mg 14% DV; potassium 218.9mg 6% DV; sodium 218mg 9% DV; thiamin 0.1mg 13% DV.