Cheesy Spoon Bread
|Yellow cornmeal||1 1⁄2 Cup (24 tbs)|
|Sugar||1 1⁄2 Tablespoon|
|Chile powder||1⁄2 Teaspoon|
|Milk||2 Cup (32 tbs)|
|Shredded cheddar cheese/Swiss/jack||3 Cup (48 tbs)|
Stir cornmeal, sugar, salt, and chile powder into milk; set over simmering water and stir until smooth and thickened, about 15 minutes.
Beat eggs with an electric mixer until thick and pale yellow.
Stir in cornmeal mixture and 2 1/2 cups of the cheese.
Pour into buttered 1 1/2-quart casserole with straight sides and sprinkle remaining 1/2 cup cheese over top.
Bake in a 425° oven for 50 to 55 minutes or until top is lightly browned and wooden pick comes out clean.