Sweet Buttermilk Spoon Breads - a lovely light dessert

This dessert version of a spoon bread was delicious.  They whip up to a nice, light airy soufflé like dessert.  Using white cornmeal was the key, not grits and not yellow cornmeal…the Pollard cornmeal was perfect.  The only thing I will say is that the picture shows the spoon breads much darker and there was no way these were going to brown up that dark and still be soufflé like inside.  Also, they did not rise as much as in the picture and fell almost immediately after taking them out of the oven.  The recipe suggests serving them with strawberry preserves, which I did use for the test kitchen purposes.  But I think next time I’ll try fresh strawberries warmed in preserves or even a touch of Grand Marnier.  All around a winner from the January Bon Appetit…perfect little desserts!

Makes 6 servings

Ingredients

1-cup water

2/3-cup buttermilk

1/3 heavy whipping cream

2 tablespoons plus 2 teaspoons sugar

½ teaspoon honey

¼ teaspoon (scant) coarse kosher salt

2/3 cup white cornmeal (not white grits)

2 large eggs, separated

Pinch of cream of tartar

Strawberry preserves

Preheat oven to 375°F.  Butter and sugar 6 2/3 to ¾ cup ramekins (I used 2/3 cup ramekins).  Bring 1 cup water and next 5 ingredients just to boil in a 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 and stir in yolks.  Set a saide.

Beat egg whites and cream of tartar in a medium blow 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 (Note: can be made 1 day ahead.  Cover and chill)

Bake ramekins until almost set in center, about 22 minutes (26 minutes if prepared the day before and chilled).  Serve immediately with strawberry preserves.

Mom’s Note:  These were lovely the next morning warmed for 10 minutes at 350°F and served with the preserves for breakfast!

 Original recipe can be found on page 95 of the January, 2009 issue of Bon Appetit