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  • 12 firm, but ripe plums, pitted and cut into quarters
  • 2 tablespoons softened butter
  • 3/4 cup raw sugar, divided
  • 5 eggs
  • 1 dash salt
  • 1/2 cup plain Greek yogurt
  • 1/2 cup 2 percent reduced-fat milk
  • 1 tablespoon vanilla extract
  • 6 tablespoons yellow cornmeal
  • 6 tablespoons all-purpose flour
  • Powdered sugar
  • Maple syrup


  1. Preheat oven to 400F. Butter a cast iron skillet (or other oven-safe dish).
  2. Toss plums into bottom of skillet and sprinkle with 1/4 cup raw sugar.
  3. Combine  1/2 cup raw sugar, eggs, salt, yogurt, milk, vanilla, cornmeal and flour in a blender jar. Blend until well mixed with no lumps. Pour batter over plums.
  4. Bake  about 35 minutes,  until center is set but still a bit jiggly. Remove from oven and let cool  at least 30 minutes. Sprinkle with powdered sugar before serving. Clafoutis are great warm or cold. For breakfast or brunch with a drizzle of maple syrup, it is a sublime treat.
Recipe by Teresa Blackburn 

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The recipe was originally published as Plum Clafouti on

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