Sweet Buttermilk Spoon Breads

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

Instructions

1. 1

   Butter and sugar six 2/3-to 3/4-cup ramekins.

2. 2

   Bring 1 cup water and next 5 ingredients just to boil in medium saucepan, stirring occasionally.

3. 3

   Gradually whisk in cornmeal.

4. 4

   Reduce heat to low; stir until mixture is thick and creamy, about 2 minutes.

5. 5

   Remove from heat.

6. 6

   Stir in yolks.

7. 7

   Beat egg whites and cream of tartar in medium bowl until soft peaks form.

8. 8

   Stir 1/3 of whites into cornmeal mixture.

9. 9

   Fold in remaining whites in 2 additions.

10. 10

    Divide among ramekins.

11. 11

    Place on rimmed baking sheet.

12. 12

    DO AHEAD: Can be made 1 day ahead.

13. 13

    Cover; chill.

14. 14

    Preheat oven to 375°F.

15. 15

    Bake spoon breads until almost set in center, about 22 minutes (26 minutes if chilled).