Sweet Buttermilk Spoon Breads
['1 cup water', '2/3 cup buttermilk', '1/3 cup heavy whipping cream', '2 tablespoons plus 2 teaspoons sugar', '1/2 teaspoon honey', '1/4 teaspoon (scant) coarse kosher salt', '2/3 cup white cornmeal (not white grits)', '2 large eggs, separated', 'Pinch of cream of tartar', 'Strawberry preserves']
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.
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