Spoonbread With Simple Chorizo

1. 1

   Cook Simple Chorizo in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink; drain well. Set aside.

2. 2

   Place cornmeal in a large bowl.

3. 3

   Heat milk and garlic in a heavy-duty saucepan over medium-high heat (do not boil). Pour hot milk mixture over cornmeal, stirring until smooth. Add butter and salt, stirring until well blended; let stand 20 minutes.

4. 4

   Lightly beat egg yolks. Add yolks, baking powder, cheese, and Simple Chorizo to cornmeal mixture, stirring until blended.

5. 5

   Beat egg whites at high speed with an electric mixer until stiff peaks form. Fold egg whites gently into cornmeal mixture. Pour into a lightly greased 13- x 9-inch baking dish.

6. 6

   Bake at 375u00b0 for 25 to 30 minutes or until lightly browned.

No additional tips available.