← Back to Search Results
baking Southern
Bayona Extra-cheesy Spoon Bread

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: 6 to 8 servings
Prep time: 45 Minutes

Ingredients

  • ¼ pound (1 stick) butter, cut in small pieces, plus more for greasing
  • Dry, unseasoned bread crumbs
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups milk
  • 1 cup cornmeal
  • Salt and pepper
  • 4 eggs, separated
  • 1 cup grated white cheddar cheese, plus extra for topping

Directions

 

 

Preheat oven to 400°F. Butter a 2-quart casserole or 8 individual ramekins and coat with bread crumbs. Shake out excess crumbs.

Melt the butter in a 2-quart saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for about 5 minutes. Add milk and bring almost to the boil. Whisk in cornmeal and bring to a boil.

Reduce heat and cook, whisking constantly, until the mixture has thickened, about 5 minutes. Season generously with salt and pepper.

Remove from heat and let cool.

In a clean bowl, beat the egg whites until they’re stiff but still creamy. Beat the egg yolks into the cornmeal mixture, then fold in the egg whites, a third at a time. Fold in the cheese and pour into casserole or spoon into ramekins.

Top the spoon bread with a little extra cheese. Bake until the surface is lightly golden and a cake tester inserted in the center comes out clean—about 25 minutes if you’re using a casserole, 20 minutes if you’re using the individual ramekins.


© 2007 Susan Spicer
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 8. Nutritional information includes 1/8 teaspoon of added salt per serving, 1 tablespoon each of butter and breadcrumbs for the dish.

362kcal (18%)
263mg (26%)
1mg (1%)
238mcg RAE (8%)
290mg
41mg
13g
7g
2g
22g
167mg (56%)
475mg (20%)
14g (72%)
25g (39%)
1mg (7%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

food-to-live-by Food to Live By
by Myra Goodman
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
american-masala American Masala
by Suvir Saran
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
cook-with-jamie Cook with Jamie
by Jamie Oliver
a-new-way-to-cook A New Way to Cook
by Sally Schneider
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?