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Recipes Fresh From The Farm

Berry Spoonbread

E. Marie

Serves 4

This is "THE" baked recipe for berry season. This is like a muffin souffle. Serve it for Sunday brunch, or a scrumptious lunch, or for dessert at dinner (with a dollop of Greek Yogurt - yummy!) Make this once and you will be framing the recipe! You can use most any kind of berry ... I think I like blueberry the best ... well, maybe raspberry ... hummmmm - blackberry is incredible! Gosh, I just don't know which I like best!

  • 2 large eggs
  • 1/2 C. stone-ground yellow cornmeal
  • 2 C. nonfat buttermilk
  • 1/3 C. sugar
  • 1 C. fresh berries – you choose – just make sure they’re rinsed and picked over

Heat the oven to 350 degrees with the rack in the center of the oven. Lightly grease a 1 1/2 quart baking dish or souffle dish.

Beat together the eggs, cornmeal, buttermilk, and sugar until frothy. Stir in the berries and pour into the prepared dish.

Bake until puffy and lightly browned, about 45 minutes.

Cool on a rack for 5 minutes before serving.