Cook The Book: Bayona Extra-Cheesy Spoon Bread

• 1/4 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

1. Preheat oven to 400u0b0F. Butter a 2-quart casserole or 8 individual ramekins and coat with bread crumbs. Shake out excess crumbs.
2. 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.
3. Remove from heat and let cool.
4. In a clean bowl, beat the egg whites until they're stiff but still creamy.
5. 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.

butter, bread crumbs, onion, garlic, milk, cornmeal, salt, eggs, grated white cheddar cheese

Taken from www.seriouseats.com/recipes/2007/11/cook-the-book-bayona-extracheesy-spoon-bread.html (may not work)