SPOON BREAD SWEET BUTTERMILK

By gaster16

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.