A curious texture somewhere between pudding, souffle and bread. This recipe is sweet rather than the traditional savory. I pooled with a teaspoon of my own strawberry preserves for more sweetness.
On the savory side, take out the sugar and leave a touch of honey. Fold in a handful of Manchego before baking and finish with a dollop of cilantro lime spiked creme fraiche. Or how about a drizzle of tomato coulis? Sprinkle in fresh basil and an ounce or two of Ricotta and top with quartered grape tomatoes, serve with a mixed green salad and you have lunch. Playing and creating flavor combinations is limitless; let me know what you come up with!
Sweet Buttermilk Spoon Breads
adapted from Bon Appetit Magazine January 2009
Makes 6
1 C water
2/3 C buttermilk
1/3 C heavy whipping cream (whole milk works just fine)
2 T + 2 t sugar (evaporated cane juice, of course)
1/2 t honey
1/4 t sea salt
2/3 C white cornmeal (yellow works fine and I'm sure blue would be beautiful!) certified GF if making for gluten-free
2 Large eggs, separated
Pinch of cream of tartar
Strawberry Preserves
Butter & sugar six 2/3-3/4 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.
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; chill.
Preheat oven to 375 F. Bake spoon breads until almost set in center, about 22 minutes (26 minutes if chilled). I actually had to bake a little longer, about 32 minutes.
Serve immediately with strawberry preserves.
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