Mexicali Spoon Bread 2/99

Categories:
breads, Mexican, misc.

2 cup milk
1 cup yellow cormeal
2 tablespoon butter; softened
1 teaspoon baking powder
1/2 teaspoon salt
3 eggs; separated
11 oz can niblets mexicorn
1 tablespoon jalapeno chile; chopped

Heat oven to 350. In a 3 Qt. saucepan combine 1 1/2 cups milk and the cornmeal. Cook over medium heat, stirring constantly, until all milk is absorbed and mixture is of cooked cereal consistency. (2 to 5 minutes). Remove from heat. Add butter, baking powder and salt; mix well. With wire whisk, beat in remaining milk and egg yolks until smooth. Stir in corn and jalapeno chile. In a small mixer bowl beat egg whites at high speed until stiff peaks form. Gently stir into cornmeal mixture until no lumps remain. Pour mixture into a greased 2 Qt. greased casserole. Bake for 50 to 55 minutes or until golden brown and top springs back when touched lightly in center.

Yield: 8 servings