Sweet Buttermilk Spoon Breads – a delicious recipe with water, buttermilk, heavy whipping cream, sugar, honey, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
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.
2
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:
3
Cover; chill.
4
Preheat oven to 375u00b0F. Bake spoon breads until almost set in center, about 22 minutes (26 minutes if chilled). Serve immediately with strawberry preserves.
477
kcal
Calories
43
g
Fat
17
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 cup water, 2/3 cup buttermilk, 1/3 cup heavy whipping cream, 2 tablespoons plus 2 teaspoons sugar, and more.
Yes, Sweet Buttermilk Spoon Breads falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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