Sweet Buttermilk Spoon Breads
Light and fluffy cornmeal spoon breads made with buttermilk and whipping cream, served warm with strawberry preserves. These soufflé-like individual portions are the perfect blend of sweet and creamy.
Ingredients
- •1 cup water
- •⅔ cup buttermilk
- •⅓ cup heavy whipping cream
- •2 tablespoons sugar
- •½ teaspoon honey
- •¼ teaspoon coarse kosher salt
- •⅔ cup white cornmeal
- •2 large eggs
- •⅛ teaspoon cream of tartar
- •½ cup strawberry preserves
Cooking Instructions
- 1.
Butter and sugar six 2/3-to 3/4-cup ramekins. Bring 1 cup water and next 5 ingredients just to boil in medium saucepan, stirring occasionally. Gradually whisk in cornmeal. Reduce heat to low; stir until mixture is thick and creamy, about 2 minutes. Remove from heat. Stir in yolks.
10 min
- 2.
Beat egg whites and cream of tartar in medium bowl until soft peaks form. Stir 1/3 of whites into cornmeal mixture. Fold in remaining whites in 2 additions. Divide among ramekins. Place on rimmed baking sheet. DO AHEAD: Can be made 1 day ahead. Cover; chill.
10 min
- 3.
Preheat oven to 375°F. Bake spoon breads until almost set in center, about 22 minutes (26 minutes if chilled). Serve immediately with strawberry preserves.
22 min