Sweet Buttermilk Spoon Breads
- 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
- 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.
- 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:
- Cover; chill.
- Preheat oven to 375u0b0F. Bake spoon breads until almost set in center, about 22 minutes (26 minutes if chilled). Serve immediately with strawberry preserves.
water, buttermilk, heavy whipping cream, sugar, honey, salt, white cornmeal, eggs, cream of tartar, strawberry preserves
Taken from www.epicurious.com/recipes/food/views/sweet-buttermilk-spoon-breads-351045 (may not work)