Mexicali Spoon Bread

• 2 cups milk
• 1 cup yellow cornmeal
• 2 tablespoons Land O Lakes Butter, softened
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 Land O Lakes Eggs, separated
• 1 (11-ounce) can whole kernel corn with red and green peppers, drained
• 1 tablespoon chopped jalapeno chile pepper

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

milk, yellow cornmeal, butter, baking powder, salt, o lakes eggs, whole kernel corn with red, jalapeno chile pepper

Taken from www.landolakes.com/recipe/65/mexicali-spoon-bread (may not work)