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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Birgem Borg
b_birgem49@yahoo.comThis spoonbread is so versatile! I've made it with raspberries, blueberries, and even peaches. It's always a hit.
bella holder
bholder@hotmail.comI'm not a fan of raspberries, so I substituted blueberries instead. The spoonbread still turned out great!
Kaleem Ullahpathan783
ullahpathan78375@hotmail.comThis recipe is a bit time-consuming, but it's worth the effort. The spoonbread is absolutely delicious!
rabia naeem
rabianaeem78@yahoo.comI followed the recipe exactly, but my spoonbread turned out dry and crumbly. I'm not sure what went wrong.
Md Sakif
sakif.m@yahoo.comThis spoonbread is a bit too sweet for my taste, but I think that's just a personal preference.
Amy Mendez
a.mendez24@yahoo.comI've made this spoonbread several times now, and it's always a hit. It's the perfect comfort food for a cold winter day.
Eduardo Bonilla
bonillaeduardo60@gmail.comThis spoonbread is a great way to use up fresh raspberries. It's also a delicious and easy dessert to make.
Kander
kander@aol.comI love making this spoonbread for breakfast or brunch. It's always a crowd-pleaser.
Lisa Estrada
e.lisa97@hotmail.comThis spoonbread is the perfect combination of sweet and tart. The raspberries add a lovely pop of color and flavor.
K.E.G OFFICIAL
k.official@yahoo.comI'm a beginner baker, and this recipe was easy to follow. The spoonbread turned out perfectly! I will definitely be making it again.
Aisha Mahmud
aisha@hotmail.comThis spoonbread is so versatile! I've made it with raspberries, blueberries, and even peaches. It's always a hit.
white wolf gaming
gw95@hotmail.frI'm not a fan of raspberries, so I substituted blueberries instead. The spoonbread still turned out great! I would definitely make it again with blueberries.
Rigo Cornejo
cr@hotmail.comThis recipe is a bit time-consuming, but it's worth the effort. The spoonbread is absolutely delicious! I would definitely recommend it for a special occasion.
Ch Awais
c51@hotmail.comI followed the recipe exactly, but my spoonbread turned out dry and crumbly. I'm not sure what went wrong.
Cycloneace
cycloneace@aol.comThis spoonbread was a bit too sweet for my taste, but I think that's just a personal preference. The raspberries were a nice touch, and the texture was good.
Drumlin Jay
j-d4@hotmail.co.ukI was pleasantly surprised by how much I enjoyed this spoonbread. I'm not usually a fan of cornbread, but the raspberries added a nice sweetness and tartness that made it irresistible.
Angelina
angelina@yahoo.comThis recipe is a keeper! The spoonbread was light and fluffy, and the raspberries gave it a wonderful flavor. I would definitely recommend this recipe to anyone looking for a delicious and easy dessert.
Mana Teejay
mana.t@yahoo.comThis spoonbread was so easy to make and turned out so delicious! I loved the combination of raspberries and cornbread. It was the perfect dessert to bring to a potluck.
Sajjan Magar
sajjan.magar41@yahoo.comI've tried many spoonbread recipes, but this one is by far the best. The raspberries add a lovely tartness that complements the sweetness of the bread. I also love the crunchy topping. It's the perfect comfort food for a cold winter day.
Desiree Meyers
m_desiree@yahoo.comThis raspberry spoonbread was a delightful treat! The texture was fluffy and moist, and the raspberry flavor was perfectly balanced. It was easy to make and a hit with my family. I will definitely be making it again!