Sweet Buttermilk Spoon Breads
These individual breads baked in ramekins are a delicious way to start your day or end a meal.
1 c water
2/3 c Lochmead Dairy Buttermilk
1/3 c Lochmead Farms Heavy Whipping Cream
2 T plus 2 t sugar
½ t honey
¼ t (scant) coarse kosher salt
2/3 c white cornmeal (not white grits)
2 large eggs, separated
Pinch cream of tartar
Butter and sugar six ramekins (2/3 to 3/4 c). Bring water, buttermilk, cream, sugar, honey and salt to low 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 egg 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 and chill.
Preheat oven to 375°. Bake spoon breads until almost set in center, about 22 minutes (26 minutes if chilled). Serve immediately with strawberry preserves.