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Recipes
January 2009

Sweet Buttermilk Spoon Breads

By Linton HopkinsPhotography by Patricia Heal
Image may contain Cream Food Dessert Creme Confectionery Sweets Pottery and Cutlery

Recipe information

  • Yield

    makes 6 Servings

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

Need to make a substitution?

Preparation

  1. Step 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.

    Step 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.

    Step 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.

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