CHILI CHEESE SPOON BREAD


1 cup white or yellow self-rising cornmeal
2 Tbs. butter or margarine, room temperature
1-1/2 cups water
¼ cup half & half
2 large eggs, separated
1 tsp. salt
1/8 tsp. ground cumin
1 tbs., chopped fresh oregano or 1 tsp. dried
3 New Mexico chilies, roasted, peeled, seeded, diced or 1 (4-oz.) can chopped/diced green chilies
1 green onion, minced
2 Tbsp. dice pimento
1 cup grated longhorn cheese, divided
1 tsp. sugar

Preheat oven to 350 degrees. Grease a 6-8 cup shallow casserole dish; set aside. In a large bowl, place cornmeal and butter/margarine. Bring water to a boil. Pour into cornmeal, stir until blended. Stir in half- &-half; egg yolks, red pepper, cumin and oregano. Blend in chilies, onion, pimentos and ½ cup cheese.

In a medium bowl, beat egg whites until stiff but not dry. With a spatula, stir half of the beaten whites into cornmeal mixture. Fold in remaining egg whites. Pour batter into prepared dish. Sprinkle with ½-cup cheese. Bake 20 minutes at 350 degrees or until slightly puffy. Serve warm.

Yield: 4-6 servings.