Mexicali Spoon Bread

1. 1

   Heat oven to 350F.

2. 2

   Combine 1 1/2 cups milk and cornmeal in 3-quart saucepan.

3. 3

   Cook over medium heat, stirring constantly, 5-7 minutes or until all milk is absorbed and mixture is thickened.

4. 4

   Remove from heat.

5. 5

   Add butter, baking powder and salt; mix well.

6. 6

   Beat in remaining milk and egg yolks with whisk until smooth.

7. 7

   Stir in corn and jalapeno chile.

8. 8

   Beat egg whites in bowl at high speed, scraping bowl often, until stiff peaks form.

9. 9

   Gently stir into cornmeal mixture until no lumps remain.

10. 10

    Pour mixture carefully into 2-quart greased casserole dish.

11. 11

    Bake 50-55 minutes or until golden brown and top springs back when touched lightly in center.

No additional tips available.