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.

6 servings

42 min

Published October 4, 2025

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

Cooking Instructions

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

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

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