Spoon Bread

Ingredients

• 2 shallots, finely chopped
• 2 garlic cloves, minced
• 1½ Tablespoons chopped canned green chiles
• 2 cups milk
• 1 cup cornmeal
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1 cup (4 ounces) shredded Cheddar cheese
• 1 cup (2 sticks) unsalted butter
• ¼ cup maple syrup
• Salt to taste
• 5 eggs, separated

Directions

In medium saucepan, combine shallots, garlic, chiles and milk; bring just to a boil over medium-high heat. Gradually add cornmeal, stirring constantly. Reduce heat; cook about 5 minutes or until thickened, stirring occasionally.

Remove saucepan from heat; stir in cheeses, butter, syrup and salt until well combined. Set aside to cool.

Heat oven to 350°F. Butter 2-quart casserole. In small bowl, beat egg yolks; stir into cooled cornmeal mixture. In another small bowl, beat egg whites until stiff peaks form; fold into mixture. Pour into buttered casserole. Cover.

Bake at 350°F for 50 to 60 minutes or until deep golden brown and knife inserted in center comes out clean. Serve immediately.

Yield: 8 to 10 servings

Thanks to: The Lodge at Sedona

125 Kallof Place, Sedona, Arizona 86336

Source: Recipes from Famous Inns/Seasonal Celebrations-DMI. Reprinted with permission of Dairy Management, Inc.