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 400F.
2. Butter a 2-quart casserole or 8 individual ramekins and coat with bread crumbs.
3. Shake out excess crumbs.
4. Melt the butter in a 2-quart saucepan over medium-high heat.
5. Add the onion and garlic and cook, stirring, for about 5 minutes.
6. Add milk and bring almost to the boil.
7. Whisk in cornmeal and bring to a boil.
8. Reduce heat and cook, whisking constantly, until the mixture has thickened, about 5 minutes.
9. Season generously with salt and pepper.
10. Remove from heat and let cool.
11. In a clean bowl, beat the egg whites until theyre stiff but still creamy.
12. Beat the egg yolks into the cornmeal mixture, then fold in the egg whites, a third at a time.
13. Fold in the cheese and pour into casserole or spoon into ramekins.
14. Top the spoon bread with a little extra cheese.
15. Bake until the surface is lightly golden and a cake tester inserted in the center comes out cleanabout 25 minutes if youre using a casserole, 20 minutes if youre using the individual ramekins.

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

Taken from www.epicurious.com/recipes/food/views/bayona-extra-cheesy-spoon-bread-383598 (may not work)