Green Onion and Cheddar Spoonbread

• 2 tablespoons unsalted butter
• 3 1/2 cups milk
• 1 cup yellow cornmeal
• 1 1/2 cups finely chopped green onions
• Salt and freshly ground black pepper
• 1/2 teaspoon red hot sauce
• 5 eggs
• 1 1/4 cups coarsely grated Cheddar

1. Preheat the oven to 400 degrees F.
2. Butter an 8-cup gratin dish or souffle dish with 2 teaspoons of the butter and set aside.
3. In a large heavy saucepan, bring the milk and remaining butter just to a boil.
4. Whisk in the cornmeal, little by little, until smooth and thoroughly combined.
5. Return mixture to a boil, reduce heat slightly so the mixture remains at a low boil, partially cover pan and cook until quite thick, 4 to 5 minutes.
6. Transfer to a large mixing bowl, add the green onions, salt and pepper and hot sauce, to taste.
7. Let stand, covered with plastic wrap, for 10 to 15 minutes.
8. In a separate bowl, whisk the eggs until light and fluffy.
9. Whisk the eggs into the hot cornmeal mixture, along with 1 cup of the Cheddar.
10. Turn mixture into the buttered dish and place entire dish on a baking sheet.
11. Sprinkle the top with the remaining 1/4 cup of cheese.
12. Bake until firm, puffy, and golden brown on top, 35 to 40 minutes.
13. Serve immediately.

unsalted butter, milk, yellow cornmeal, green onions, salt, red hot sauce, eggs, cheddar

Taken from www.foodnetwork.com/recipes/emeril-lagasse/green-onion-and-cheddar-spoonbread-recipe.html (may not work)