Savory Southwest Spoon Bread

• 1 1/2 c. shredded smoked chicken
• 1 (4 oz.) can diced chiles
• 1/2 c. shredded Cheddar
• 4 c. low-fat milk
• 1/4 c. butter or margarine
• 2 Tbsp. sugar
• 1/2 tsp. salt
• 1 1/2 c. yellow corn meal
• 6 large eggs
• 4 tsp. baking powder
• 1 tsp. cream of tartar
• cilantro Chinese parsley
• salsa

1. In a 4 to 6-quart pan, pour milk, butter, sugar and salt. Heat mixture over medium heat until steaming.
2. Add corn meal while stirring constantly.
3. Cook until thick, 6 to 8 minutes.
4. Remove from heat and let stand.
5. Separate eggs.
6. Beat into corn meal 6 egg yolks.
7. Let stand while next step is prepared.
8. Beat egg whites with cream of tartar until stiff.
9. Blend 1 cup egg whites with corn meal mixture.
10. Add chicken, chiles and remaining egg whites.
11. Fold together.
12. Pour into buttered 3-quart casserole. Cover with cheese.
13. Bake at 350u0b0 for 45 minutes.
14. Serve immediately with salsa.

chicken, chiles, cheddar, lowfat milk, butter, sugar, salt, yellow corn meal, eggs, baking powder, cream of tartar, cilantro chinese parsley, salsa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=805994 (may not work)