Sweet Buttermilk Spoon Breads |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Classic spoon bread is a savory pudding served as a side dish. In this dessert version, the slightly sweetened batter is baked in individual ramekins, then topped with strawberry preserves. 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 |
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.
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