Bayona Extra-cheesy Spoon Bread
Cookbook
Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans
Published by Knopf
6 to 8 servings
Preparation Time45 min
Preparation Time - Text45 Minutes
Cooking Methodbaking
CostInexpensive
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
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Preheat oven to 400°F. Butter a 2-quart casserole or 8 individual ramekins and coat with bread crumbs. Shake out excess crumbs.
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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.
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Reduce heat and cook, whisking constantly, until the mixture has thickened, about 5 minutes. Season generously with salt and pepper.
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Remove from heat and let cool.
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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.
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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
