Sweet Buttermilk Spoon Breads
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6
- 1 cup water
- 1/3 cup heavy whipping cream
- 1/2 teaspoon honey
- 2/3 cup buttermilk
- 2 tablespoons plus 2 teaspoons sugar
- pinch of cream of tartar
- strawberry preserves
- 2 large eggs, separated
- Carbohydrate 22 g(7%)
- Cholesterol 81 mg(27%)
- Fat 7 g(11%)
- Fiber 1 g(3%)
- Protein 5 g(9%)
- Saturated Fat 4 g(19%)
- Sodium 162 mg(7%)
- Calories 168
Preparation 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: Can be made 1 day ahead. Cover; chill. 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.
Preparation 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: Can be made 1 day ahead. Cover; chill. 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.
