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baking Southern
Bayona Extra-cheesy Spoon Bread Recipe-2513

Photo by: Joseph De Leo
Comments: 0


Yield: 6 to 8 servings
Prep time: 45 Minutes


  • 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




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%)
394mg (16%)
25g (39%)
14g (72%)
167mg (56%)
238mcg RAE (8%)
1mg (1%)
263mg (26%)
1mg (7%)

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