Chili Cheese Spoon Bread

• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons canned green chilies, chopped
• 2 cups milk
• 1 cup cornmeal
• 4 ounces monterey jack cheese, shredded
• 4 ounces cheddar cheese, shredded
• 1 cup unsalted butter
• 14 cup maple syrup
• salt
• 5 eggs, separated

1. Preheat oven to 350F.
2. In a medium saucepan, combine shallots, garlic, chilis and milk and bring just to a boil over medium high heat.
3. Add cornmeal gradually while stirring constantly, reduce heat and cook about 5 minutes until thickened.
4. Remove pan from heat and stir in cheeses, butter, syrup and salt and set aside to cool.
5. In a small, beat egg yolks and stir into cooled cornmeal mixture.
6. In another small bowl beat egg whites until they form stiff peaks, fold into mixture.
7. Pour into a buttered 2 quart casserole, cover and bake 50- 60 minutes until golden brown and a knife inserted in the center comes out clean.
8. Serve immediately.

shallots, garlic, green chilies, milk, cornmeal, cheese, cheddar cheese, unsalted butter, maple syrup, salt, eggs

Taken from www.food.com/recipe/chili-cheese-spoon-bread-23246 (may not work)