• 1/4 cup plus 1 Tbs. unsalted butter
• 1 jalapeño pepper, seeded and chopped (wear rubber gloves)
• 2 tsp. shallots, minced
• 1 clove garlic, chopped
• 1/2 tsp. fresh ginger, grated
• 1/2 cup milk
• 1/4 cup plus 2 Tbs. cornmeal
• 6 ounces Monterey Jack cheese, shredded
• 1/2 cup corn kernels
• 1-1/2 tsp. molasses
• 4 large eggs, separated
• 1 Tbs. bourbon (optional)

Preheat oven to 350°F. Melt 1 Tbs. butter in a heavy saucepan. Add jalapeño, shallot, garlic and ginger and cook over low heat about 5 minutes, covered, until tender. Add milk and bring to a boil. Gradually add cornmeal, a little at a time, stirring constantly. Continue to cook about 5 minutes, stirring constantly, until mixture thickens. Remove pan from heat and stir in remaining 1/4 cup butter, cheese, corn and molasses. Stir until blended and turn into a bowl to cool. Stir in egg yolks and bourbon. Whip egg whites to soft peaks in a separate bowl, and fold into batter. Pour batter into a greased, 8 inch square or round cake pan and bake 20-25 minutes, or until firm and golden. Remove from heat and cut into portions. Serve immediately.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 247, fat 18.1g, 65% calories from fat, cholesterol 182mg, protein 10.9g, carbohydrates 10.8g, fiber 0.9g, sugar 3.4g, sodium 202mg, diet points 6.8.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.2, Fruit: 0.0, Bread: 0.4, Lean meat: 1.3, Fat: 2.9, Sugar: 0.1, Very lean meat protein: 0.0

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