Southwestern Spoon Bread

• 1 1/2 cups water
• 1 1/2 cups half-and-half
• 1 cup coarse yellow cornmeal
• 1/4 cup chopped fresh cilantro or 1/4 cup parsley
• 1 teaspoon salt
• 1 small tomatoes, seeded and chopped (about 1/2 cup)
• 1 small jalapeno pepper, seeded and minced
• 1/4 cup butter, softened
• 4 large eggs, separated

1. Preheat oven to 350u0b0F.
2. Grease a medium casserole dish.
3. In a large saucepan, bring water to a boil over high heat, then reduce to low heat.
4. In a small bowl, combine the next 6 ingredients, then whisk the mixture into the hot water.
5. Cook, stirring constantly, until mixture thickens and bubbles, about 5 minutes.
6. Stir in butter.
7. In a small bowl, whisk egg yolks.
8. Then, whisk half-and-half mixture, a little at a time, into the egg yolks.
9. Whisk egg yolk mixture into the saucepan.
10. Cook over low heat, stirring constantly, until mixture bubbles again, about 2 minutes, then remove from heat.
11. In a large bowl, whisk egg whites until stiff peaks form. Fold egg whites into half-and-half mixture. Try to use a rubber spatula to do this, and fold until just blended.
12. Pour mixture into prepared casserole dish, and bake until golden brown,about 40 minutes. A knife inserted into center should come out clean.

water, cornmeal, fresh cilantro, salt, tomatoes, jalapeno pepper, butter, eggs

Taken from www.food.com/recipe/southwestern-spoon-bread-295254 (may not work)