White Cheddar Spoon Bread

Post date: Sep 10, 2012 12:07:11 AM

(Adapted from S. Spicer, Bayona, Crescent City Cooking, p.315.)

Serves 12

1/2 stick unsalted butter

panko or bread crumbs

2 sticks unsalted butter (1/2 lb.)

1 medium onion, diced

4 cloves garlic, minced

1 quart milk*

1-1/2 C. heavy cream*

2 C. (freshest) corn meal

salt

black pepper, freshly ground

8 eggs, separated (see recipe)

2 C. (Grafton 2-Year Classic Reserve) white cheddar, grated (approximately 1/2 lb.)

1/2 C. (Grafton 2-Year Classic Reserve) white cheddar, grated (for topping spoon bread)

*quart of milk and 1-1/2 cups of cream should be interchangeable with 8 C. milk as called for by S. Spicer

Preheat oven to 400°F.

Divide 1/2 stick butter among 12 ramekins. Using fingers or paper-toweling, coat bottoms and sides of ramekins with butter. Coat with panko/bread crumbs, shaking out excess. Arrange ramekins on a baking sheet.

Melt 2 sticks of butter in 6-quart pot. Add diced onions and garlic and cook over medium-high heat for about 5 minutes. Add milk and cream, bringing to a near boil. Whisk in corn meal and bring to a boil. Reduce heat and cook, whisking constantly, until mixture has thickened (approximately 5 minutes). Season generously with salt and freshly ground pepper. Remove from heat.

Ina 4-cup glass measure, beat egg whites with a whisk until stiff but still creamy.

In a 1-cup or 2-cup glass measure, beat egg yolks.

Whisk egg yolks into corn meal mixture. Fold in egg whites 1/3 at a time. Fold in 2 C. of grated cheddar.

Spoon mixture into 12 ramekins. (Fill 3/4 full for deep ramekins and all the way to the top for shallow ramekins.)

Sprinkle remaining 1/2-cup of grated cheddar on top.

Bake for 20-25 minutes until puffed and golden. Place hot ramekins on small plates and serve immediately.

Advance Preparation Notes:

Batter can be prepared, poured into ramekins, topped with cheese, and chilled a a few hours before serving. Add baking time to allow for chilled batter and ramekins.

Variation:

Instead of individual ramekins, you can bake spoon bread in a single 4-quart casserole and scoop with a spoon to serve.

First made 9/8/12 for Corn Group Dinner Honoring DTB (Doctors-to-be) Aaron, Yulin, & Nico.