Jalapeno Spoonbread

• 1 cup water
• 3/4 teaspoon salt
• 130 grams (1 cup) cornmeal, fine or medium, but not coarse
• 2 cups milk (1 percent or 2 percent)
• 2 tablespoons unsalted butter
• 3 eggs, separated
• Kernels from 1 ear of corn or 3/4 cup frozen corn (optional)
• 2 jalapenos, seeded if desired and minced
• 2 ounces Gruyere cheese, grated (1/2 cup) (optional)

1. Preheat the oven to 350 degrees.
2. Oil or butter a 9- or 10-inch cast iron skillet or a 2-quart souffle dish or baking dish.
3. Combine the water, milk and salt in a heavy medium saucepan and bring to a boil over medium heat.
4. Slowly add the cornmeal in a very thin stream while stirring all the time with a whisk or a wooden spoon.
5. Turn the heat to low and stir for 10 to 15 minutes, until the mixture is smooth and thick.
6. Remove from the heat and stir in the butter.
7. One at a time, stir in the egg yolks, then add the optional cheese and corn kernels, and the jalapenos.
8. In a medium bowl or in the bowl of an electric mixer, beat the egg whites on medium until they form stiff but not dry peaks.
9. Stir 1/4 of the egg whites into the cornmeal mixture and gently fold in the rest.
10. Scrape into the prepared baking dish.
11. Place in the oven and bake for 30 minutes until spoonbread is puffed and beginning to brown.
12. Serve at once.
13. Chill leftovers.

water, salt, cornmeal, milk, unsalted butter, eggs, kernels from, jalapenos, gruyere cheese

Taken from cooking.nytimes.com/recipes/1015373 (may not work)