Texas Spoon Bread

1. 1

   Preheat oven to 350u00b0.

2. 2

   Scald milk in a large saucepan.

3. 3

   When bubbles begin to form around the edge, whisk in the cornmeal, bit by bit.

4. 4

   Stir until mixture thickens, then continue cooking over very low heat for 5 minutes, stirring now and again to make sure it does not stick on the bottom.

5. 5

   Add salt, fat and sugar, and cook several minutes longer.

6. 6

   Remove from the heat and stir in chiles, cheese and egg yolks. Grease a souffle dish with bacon fat or butter and heat in the oven.

7. 7

   Whip whites stiff, but not dry, and fold into the cornmeal mixture.

8. 8

   Place in the hot dish and bake 45 minutes, or until puffed up and beginning to brown on top. Serve with butter.

No additional tips available.