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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 coarse kosher salt
- 2/3 cup white cornmeal
- 2 large eggs, separated
- Pinch of cream of tartar
- Strawberry preserves
Preparation
Step 1
Butter and sugar six ramekins. Bring 1 cup water and next 6 ingredients just to a 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. Can be made 1 day ahead. Cover. Chill. Preheat oven to 375 degrees. Bake spoon breads until almost set in center, about 22 minutes (26 minutes if chilled). Serve immediately with strawberry preserves.