RASPBERRY SPOONBREAD
Make and share this Raspberry Spoonbread recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
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Ahmed Sajjad
s.ahmed19@hotmail.comThis spoonbread is a great way to use up fresh raspberries.
Connor Duggan
duggan-connor@hotmail.frI made this for a brunch party and it was a huge success!
Jane Kaden
jane54@gmail.comThis was my first time making spoonbread, and I was really happy with the results.
Fano Media FANO
fano-m@gmail.comI followed the recipe exactly, but my spoonbread didn't turn out as well as I had hoped.
DB_ Daniyal
d.db_@hotmail.co.ukThis spoonbread was a bit too sweet for my taste, but I think that's just a matter of personal preference.
Mercy Washoi
w.mercy46@yahoo.comI've made this spoonbread several times now, and it's always a hit. It's the perfect breakfast or brunch dish.
Damien Brewer
damien-brewer@aol.comThis spoonbread is a great way to use up fresh raspberries. It's easy to make and always a hit with my family and friends.
badiru lb
badiru.lb@yahoo.comI made this for a brunch party and it was a huge success! Everyone loved it. The spoonbread was light and fluffy, and the raspberries added a burst of flavor.
Warren H Fry
warren_h@gmail.comThis was my first time making spoonbread, and I was really happy with the results. It was easy to make and turned out perfectly. The spoonbread was light and fluffy, and the raspberries added a delicious sweetness.
Isaiah Grear
g-isaiah75@yahoo.comI followed the recipe exactly, but my spoonbread didn't turn out as well as I had hoped. It was a bit dry and crumbly. I'm not sure what went wrong.
Tanyae Melvin
melvin-tanyae51@aol.comThis spoonbread was a bit too sweet for my taste, but I think that's just a matter of personal preference. Otherwise, it was a great recipe and I would definitely make it again.
Alina Adhikari
a_a@yahoo.comI've made this raspberry spoonbread several times now, and it's always a hit. It's the perfect breakfast or brunch dish, and it's also great for potlucks.
Israel Lopez
lopez_i66@yahoo.comThis spoonbread was a great way to use up some fresh raspberries. It was easy to make and turned out perfectly. The spoonbread was light and fluffy, and the raspberries added a delicious sweetness.
Adam Abbas
a-adam30@yahoo.comI was pleasantly surprised by how well this recipe turned out. The spoonbread was light and fluffy, and the raspberries added a wonderful burst of flavor. I would definitely recommend this recipe to others.
James Zelenak
j_zelenak76@gmail.comThis recipe was a keeper! The spoonbread was moist and flavorful, and the raspberries added a nice touch of sweetness. I will definitely be making this again.
Kimbowa Jonathan
jonathan-k@yahoo.comDelicious! I made this for my family and they loved it. The spoonbread was light and airy, and the raspberries added a wonderful tartness.
Smart dc
s_d@gmail.comThis was an easy recipe to follow, and the results were impressive. The spoonbread was golden brown and fluffy, with a tender crumb. The raspberries added a pop of sweetness and color.
amaka ubaka
amakau@hotmail.co.ukI'm not usually a fan of spoonbread, but this raspberry version changed my mind. It was so moist and flavorful, and the raspberries added a wonderful burst of flavor.
Saydul Islam
i.saydul39@hotmail.comThis raspberry spoonbread was a hit at my brunch party! It was light and fluffy, with a perfect balance of sweetness and tartness. The raspberries added a pop of color and flavor that made it irresistible.