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Sweet Buttermilk Spoon Breads

Name: Sweet Buttermilk Spoon Breads
Cuisine: southern_american
Ingredients: 1 cup water; 2/3 cup buttermilk; 1/3 cup heavy whipping cream; 2 tablespoons plus 2 teaspoons sugar; 1/2 teaspoon honey; 1/4 teaspoon (scant) coarse kosher salt; 2/3 cup white cornmeal (not white grits); 2 large eggs, separated; Pinch of cream of tartar; Strawberry preserves

A small grocery run gets this on the table.

Ingredients

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directions

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.
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.
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.

Recipes sourced from Epicurious.com.

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