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Bayona Extra-cheesy Spoon Bread

Updated February 23, 2016
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This image courtesy of JosephDeLeo.cookstr.com

6 to 8 servings

Preparation Time45 min

Preparation Time - Text45 Minutes

Cooking Methodbaking

CostInexpensive

Moderate

Total Timeunder 1 hour

Make Ahead RecipeYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseside dish

Dietary Considerationvegetarian

Equipmentelectric mixer

Mealbreakfast, brunch, dinner, lunch

Moodblue

Taste and Texturecheesy, creamy, savory

Type of Dishbread, pudding

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

Instructions

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.

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