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Raspberry Spoon Bread with Lemon Reduction

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Prep Information

Prep Time

10 minutes

Cook Time

35 minutes


4-6 people


  • 1 cup cornmeal, medium or finely ground
  • 1 cup nonfat or low-fat buttermilk
  • ⅔ cup pure maple syrup
  • 1 1/2 tbsp Butter Olive Oil
  • ½ tsp salt
  • 4 large eggs, separated
  • ¼ cup all-purpose flour
  • 2 tsp vanilla extract
  • ¼ cup of sugar
  • 3 cups raspberries, divided
For Reduction:
  • 1 cup Lemon White Balsamic Condimento


  1. Preheat oven to 375 degrees F. Coat an 8-inch-square baking dish with cooking spray. Mix cornmeal, buttermilk, maple syrup, butter oil and salt in a large saucepan. Cook over medium-high heat, stirring constantly, until the mixture bubbles and thickens. Remove from the heat.
  2. Whisk egg yolks in a large bowl. While still whisking (so the eggs won't scramble), add 1/2 cup of the hot cornmeal mixture until completely blended. Scrape in the remaining cornmeal mixture and whisk. Whisk in flour and vanilla until smooth.
  3. Beat egg whites in a large bowl until soft peaks form. Sprinkle in sugar progressively, continuing to beat until soft glossy peaks form. Fold the whites into the cornmeal mixture. Fold in 2 cups of raspberries and pour batter into the dish.
  4. Bake 35 to 40 minutes, until golden brown on top and the center is set. The bread will be slightly soft/shaky when it is completely cooked. Let cool for 20 minutes. Serve warm, topped with some of the remaining raspberries and reduction.
For the Reduction:
  1. Pour the cup of Lemon Balsamic into a small saucepan and bring to a boil over medium-high heat. Once boiling, reduce heat, stirring occasionally. Let simmer for 10 minutes, watching carefully as the vinegar can burn quickly. Place a spoon into the sauce to see if it coats the back. If so, remove from heat and allow to cool before drizzling over the bread.
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