Ingredients

makes 6 to 8 servings

　　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

　　

Step 1

Preheat oven to 400°F. Butter a 2-quart casserole or 8 individual ramekins and coat with bread crumbs. Shake out excess crumbs.

　　

Step 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.

　　

Step 3

Remove from heat and let cool.

　　

Step 4

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.

　　

Step 5

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.

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.