Chile-Spiked Spoonbread

Ingredients:

2 cups water
1 teaspoon salt
1 cup yellow cornmeal, stone ground is best
4 tablespoons unsalted butter
2 cups milk
3 large eggs (at room temperature) -- beaten
1 jalapeno chile pepper, finely chopped
2 teaspoons baking powder

Instructions:

Position a rack in the center of the oven, and preheat to 400° F.. Lightly butter a 1 1/2 quart round casserole dish.
In medium saucepan, bring the water and salt to a boil over high heat. Gradually whisk in the cornmeal. Reduce the heat to low, and cook, stirring constantly, until the cornmeal is quite thick, about 3 minutes.
Remove the pan from the heat, and stir in the butter until melted. Then whisk in the milk. Add the beaten eggs and whisk well. Whisk in the chile pepper and baking powder. Spread the batter evenly in the prepared casserole.
Bake until puffed and golden brown, about 45 minutes. Let stand 5 minutes before serving.

Serves 6.

Recipe adapted from Kwanzaa by Eric V. Copage