Sweet Buttermilk Spoon Breads

Serves: 2

Lelia Marks

1 January 1970

Based on User reviews:

48

Spice

48

Sweetness

53

Sourness

41

mins

Prep time (avg)

6.5

Difficulty

Ingredients:

1 cup

Water

2 cup

Buttermilk

1 cup

Heavy Whipping Cream

2 tbsp

Sugar

1 tsp

Honey

1 tsp

Coarse Kosher Salt (scant)

2 large

Egg (separated)

1

Cream Of Tartar (pinch of)

1

Strawberry Preserve

Directions:

1

Place on rimmed baking sheet

2

Butter and sugar six 2/3-to 3/4-cup ramekins

3

Bring 1 cup water and next 5 ingredients just to boil in medium saucepan, stirring occasionally

4

Gradually whisk in cornmeal

5

Reduce heat to low; stir until mixture is thick and creamy, about 2 minutes

6

Remove from heat

7

Stir in yolks

8

Beat egg whites and cream of tartar in medium bowl until soft peaks form

9

Stir 1/3 of whites into cornmeal mixture

10

Fold in remaining whites in 2 additions

11

Divide among ramekins

12

DO AHEAD: Can be made 1 day ahead

13

Cover; chill

14

Preheat oven to 375°F

15

Bake spoon breads until almost set in center, about 22 minutes (26 minutes if chilled)

16

Serve immediately with strawberry preserves

17

Butter and sugar six 2/3-to 3/4-cup ramekins

18

Bring 1 cup water and next 5 ingredients just to boil in medium saucepan, stirring occasionally

19

Gradually whisk in cornmeal

20

Reduce heat to low; stir until mixture is thick and creamy, about 2 minutes

21

Remove from heat

22

Stir in yolks

23

Beat egg whites and cream of tartar in medium bowl until soft peaks form

24

Stir 1/3 of whites into cornmeal mixture

25

Fold in remaining whites in 2 additions

26

Divide among ramekins

27

Place on rimmed baking sheet

28

DO AHEAD: Can be made 1 day ahead

29

Cover; chill

30

Preheat oven to 375°F

31

Bake spoon breads until almost set in center, about 22 minutes (26 minutes if chilled)

32

Serve immediately with strawberry preserves