Ray's Recipes Green Chile Spoonbread

• 2 tbsp unsalted butter, softened
• 3/4 cup grated parmesean cheese
• 3 cup milk
• 1 1/2 cup fine yellow cornmeal
• 6 large eggs, separated
• 1 1/2 cups buttermilk
• 6 cloves roasted garlic, finely chopped
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1 1/2 tsp cayenne
• 3 Hatch or 2 medium poblano or Anaheim chiles, roasted, peeled, seeded, finely diced
• 2 tbsp finely chopped oregano
• 1/2 cup finely chopped fresh chives
• 1 tbsp sugar

1. Grease bottom and sides of 12 inch square baking digh with butter and sprinkle 1/4 cup parmesean cheese.

2. Bring milk to boil in small saucepan. Put cornmean in large bowl and whisk in the hot milk. Let cool for a few minutes before whiking in egg yolks. Add buttermilk, garlic, baking powder, baking soda, salt, cayenne, roasted chiles, oregano and chives and mix until combined.

3. Whip egg whites until grothy. Slowly add sugar and continue whipping until soft peaks form. Fold egg whites into cornmeal mixture and spread evenly in prepared baking dish.

4. Sprinkle remaining 1/2 cup parmesean evenly over top of batter.

5. Bake at 350F until top is golden brown and inside is soft and fluffy, about 40 minutes. Cut into squares, serve hot.