Bayona Extra-cheesy Spoon Bread

Name: Bayona Extra-cheesy Spoon Bread
Prep time: 45 min
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

Chef

Susan Spicer

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Cookbook

Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans

Published by Knopf

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This image courtesy of Joseph DeLeo

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

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.