Kathie Oh's Recipe

Sweet BUTTERMILK Spoon Breads

Category: on the sidelines

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

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.