Preheat the oven to 400°F.
Bring the butter and water to a boil in a 3-quart saucepan. When the butter is completely melted, slowly and gradually swirl in the cornmeal. Cook over medium heat, stirring or whisking all the time, for 3 to 5 minutes, or until thick and smooth. Stir in the cream and buttermilk. Remove from the heat and let cool.
Whisk in the eggs and then the cheese, salt, and white pepper.
Butter a 3-quart casserole and pour in the spoonbread. Bake until just set, 20 to 25 minutes.