{"id":3014,"date":"2013-09-04T20:19:33","date_gmt":"2013-09-04T20:19:33","guid":{"rendered":"https:\/\/www.darimart.com\/?p=3014"},"modified":"2013-09-04T20:28:11","modified_gmt":"2013-09-04T20:28:11","slug":"sweet-buttermilk-spoon-breads","status":"publish","type":"post","link":"https:\/\/www.darimart.com\/sweet-buttermilk-spoon-breads\/","title":{"rendered":"Sweet Buttermilk Spoon Breads"},"content":{"rendered":"
These individual breads baked in ramekins are a delicious way to start your day or end a meal.<\/p>\n
<\/p>\n
1 c water
\n2\/3 c Lochmead Dairy Buttermilk
\n1\/3 c Lochmead Farms Heavy Whipping Cream
\n2 T plus 2 t sugar
\n\u00bd t honey
\n\u00bc t (scant) coarse kosher salt
\n2\/3 c white cornmeal (not white grits)
\n2 large eggs, separated
\nPinch cream of tartar
\nStrawberry preserves<\/p>\n
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.<\/p>\n
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.<\/p>\n
Preheat oven to 375\u00b0. Bake spoon breads until almost set in center, about 22 minutes (26 minutes if chilled). Serve immediately with strawberry preserves.<\/p>\n
Makes 6<\/p>\n