Sweet Buttermilk Spoon Breads

Sweet Buttermilk Spoon Breads: A Delightful Dessert Twist

Spoon bread, in its traditional form, is a comforting, savory side dish. But today, I'm sharing a delightful twist: Sweet Buttermilk Spoon Breads! These individual ramekins of sweet goodness are a perfect ending to any meal, a charming treat for guests, or simply a delicious little indulgence for yourself. The recipe is surprisingly simple, yet the result is incredibly satisfying; a light, fluffy, and subtly sweet pudding with a wonderful texture.

I discovered this recipe quite by accident, really. I was experimenting with different ways to use up some leftover buttermilk, and the idea of incorporating it into a spoon bread base just popped into my head. The initial savory version was wonderful, but a little voice inside me whispered, "What if you added a touch of sweetness?" So I did, and the result was magical. The honey adds a subtle sweetness that perfectly complements the tangy buttermilk, and the strawberry preserves on top provide the perfect sweet and tart counterpoint.

The beauty of these spoon breads lies in their versatility. You can easily adjust the sweetness level to your preference – a little more or less honey, depending on your taste. And the topping possibilities are endless! While I love the classic strawberry preserves, you could experiment with other fruit preserves, a dollop of whipped cream, a sprinkle of powdered sugar, or even a drizzle of honey. The possibilities are endless!

Making these spoon breads is a relaxing and enjoyable process. The batter comes together quickly, and the baking time is relatively short. The gentle sweetness, combined with the fluffy texture, makes these little ramekins the perfect afternoon tea treat or a simple yet elegant dessert for a special occasion. Plus, they’re surprisingly easy to make ahead of time – perfect for busy days!

I often make a batch of these on the weekend, and they’re a fantastic treat to have on hand during the week. A little spoonful of happiness to brighten up even the most hectic schedule. They also make a wonderful gift, either baked fresh or made ahead and stored in the refrigerator. You could even package them nicely for a thoughtful present for a neighbor or friend. The sweetness and delightful simplicity make them a perfect treat to share!

So, whether you're a seasoned baker or a kitchen novice, I highly recommend giving this recipe a try. It's a wonderful way to add a little sweetness and sophistication to your dessert repertoire without requiring any advanced skills. You’ll be amazed by how easily these delicious spoon breads come together and how much joy they bring. Enjoy!

Step-by-step

• 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.
• 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).
• Serve immediately with strawberry preserves.