Cook the Book: Bayona Extra-Cheesy Spoon Bread

Name: Cook the Book: Bayona Extra-Cheesy Spoon Bread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Dry, unseasoned bread crumbs; 113 grams (1 stick) butter, cut in small pieces, plus more for greasing; 237 milliliters cornmeal; 4 eggs, separated; 2 garlic cloves, minced; 946 milliliters milk; 1 small onion, finely chopped; 8 servings Salt and pepper; 237 milliliters grated white cheddar cheese, plus extra for topping

This recipe serves 8. One serving contains 449 calories, 18g of protein, and 29g of fat. A mixture of eggs, garlic cloves, cornmeal, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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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Breadcrumbs

Butter

Shake

Equipment you will use

Ramekin

Oven

Melt the butter in a 2-quart saucepan over medium-high heat.

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Butter

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Sauce Pan

Add the onion and garlic and cook, stirring, for about 5 minutes.

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Garlic

Onion

Add milk and bring almost to the boil.

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Milk

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.

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Salt And Pepper

Cornmeal

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Whisk

Remove from heat and let cool.

In a clean bowl, beat the egg whites until they're stiff but still creamy.

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Egg Whites

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Bowl

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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Egg Whites

Egg Yolk