- 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
- 1 cup Lemon White Balsamic Condimento
- 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.
- 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.
- 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.
- 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.
- 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.