Raspberry Spoonbread
Delight your taste buds with the rustic charm of Raspberry Spoonbread, a sweet twist on the classic Southern dish. This light and fluffy bake combines creamy cornmeal with the bright, tangy burst of fresh raspberries, creating a unique dessert or indulgent breakfast option. Whipped egg whites folded into the batter ensure an airy texture, while vanilla and a touch of sugar add richness and sweetness. Perfectly golden and spoonable straight from the dish, this spoonbread is ready in under an hour and makes an irresistible centerpiece for any table. Serve it warm with a dollop of whipped cream or a drizzle of honey for an extra layer of decadence that will leave everyone asking for seconds. Keywords: raspberry spoonbread, sweet Southern dish, fluffy dessert, fresh raspberries, quick baking recipe.
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Recipe Information
Ingredients
- 0.75 cup Cornmeal
- 2 cups Whole milk
- 0.5 cup Granulated sugar
- 0.25 teaspoon Salt
- 3 tablespoons Unsalted butter (melted)
- 3 Eggs (separated)
- 1.5 teaspoons Baking powder
- 1.5 cups Fresh raspberries
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch baking dish or casserole dish and set aside.
In a medium saucepan, heat the milk over medium-low heat until warm but not boiling. Gradually whisk in the cornmeal, ensuring no lumps form. Continue whisking until the mixture thickens, about 3-4 minutes, then remove the pan from heat.
Stir in the granulated sugar, salt, and melted butter until fully combined. Set the mixture aside to cool slightly.
In a small bowl, whisk the egg yolks until pale yellow. Gradually stir the yolks into the cooled cornmeal mixture, making sure the mixture is not too hot to avoid scrambling the yolks.
Sift in the baking powder and gently mix until incorporated. Add the vanilla extract and fold in the fresh raspberries, being careful not to crush them.
In a separate clean bowl, use an electric mixer to beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the cornmeal batter in three additions, being careful to retain as much air as possible in the mixture.
Pour the batter into the prepared baking dish and spread it evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until the spoonbread is puffed and golden brown and a toothpick inserted into the center comes out clean.
Remove the spoonbread from the oven and allow it to cool slightly. Serve warm, scooped into bowls, and enjoy as is or with a dollop of whipped cream or drizzle of honey.
Nutrition Facts
Calories |
1870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.6 g | 92% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 710 mg | 237% | |
| Sodium | 1677 mg | 73% | |
| Total Carbohydrate | 268.7 g | 98% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 133.6 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 743 mg | 57% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1449 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
