What you will need: 1 c Yellow Cornmeal 1/2 c Sugar 1 tsp Baking Powder 1/2 tsp Baking Soda 1 c Fat Free Sour Cream 1 Large Egg 1 Large Egg White 1 tsp Grated Lemon Zest 1 tsp Vanilla Extract 1 6 oz container Fresh Raspberries or 3/4 c frozen unsweetened rasberries What you need to do: Preheat oven to 375 F. Spray 9 in pie plate with non stick spray. Whisk together cornmeal, sugar, baking powder, and baking soda in medium bowl. In another bowl, whisk together sour cream, egg, egg white, lemon zest, and vanilla. Add sour cream mixture to cornmeal mixture and stir just until cornmeal mixture is moistened. Spoon into prepared pie plate. Sprinkle evenly with raspberries. Bake until toothpick inserted into center comes out clean, about 35 minutes. Let cool on wire rack 5 minutes. Cut into eight wedges. Serve warm. (it's also great cold out of the fridge with a glass of iced tea for an afternoon snack, just saying) Fern's ...
A Nebraskan, in Illinois, by way of Texas, with a passion for agriculture, an excitement for beef, a love of cooking, an appreciation for random, and a static sense of adventure.