Texas Spoon Bread

Preheat oven to 350°.

Scald milk in a large saucepan.

When bubbles begin to form around the edge, whisk in the cornmeal, bit by bit.

Stir until mixture thickens, then continue cooking over very low heat for 5 minutes, stirring now and again to make sure it does not stick on the bottom.

Add salt, fat and sugar, and cook several minutes longer.

Remove from the heat and stir in chiles, cheese and egg yolks. Grease a soufflé dish with bacon fat or butter and heat in the oven.

Whip whites stiff, but not dry, and fold into the cornmeal mixture.

Place in the hot dish and bake 45 minutes, or until puffed up and beginning to brown on top. Serve with butter.

Serves 6.