3 cups milk
1 ½ cups cornmeal
2 tsp baking powder
½ tsp salt
1 4 oz can chopped green chilies, drained
1 cup sharp cheddar cheese, grated
In a heavy saucepan, bring the milk to a full boil. Add the cornmeal slowly, stirring constantly. Keep at a full boil and cook, continuing to stir, until very thick (about 5 minutes). Set aside and allow to cool to lukewarm. With an electric mixer, beat the eggs and baking powder into the cornmeal mixture. Beat several minutes or until fluffy. Fold in the green chilies and the cheese. Turn into a buttered 2 quart casserole, and bake in a 375 deg oven about 30 minutes or until a knife inserted in the center comes out clean. Serve hot.