Mexicali Spoon Bread

Directions

1. 1
   Heat oven to 350F.
2. 2
   Combine 1 1/2 cups milk and cornmeal in 3-quart saucepan.
3. 3
   Cook over medium heat, stirring constantly, 5-7 minutes or until all milk is absorbed and mixture is thickened.
4. 4
   Remove from heat.
5. 5
   Add butter, baking powder and salt; mix well.
6. 6
   Beat in remaining milk and egg yolks with whisk until smooth.
7. 7
   Stir in corn and jalapeno chile.
8. 8
   Beat egg whites in bowl at high speed, scraping bowl often, until stiff peaks form.
9. 9
   Gently stir into cornmeal mixture until no lumps remain.
10. 10
    Pour mixture carefully into 2-quart greased casserole dish.
11. 11
    Bake 50-55 minutes or until golden brown and top springs back when touched lightly in center.