1/2 c. yellow cornmeal
1 1/2 c. milk
2 eggs, beaten
1/4 c. butter, softened
1/4 tsp. salt
3 tsp. baking powder
1/4 tsp. crushed red chiles, optional
1 c. (6-7 oz.) shredded sharp Cheddar cheese
5 slices bacon, cooked

PREPARATION:

1. Heat cornmeal and 1 1/4 cups milk over medium heat until thick and dry, stirring frequently, about 3 minutes.

2. Spoon cornmeal mixture into bowl.

3. Add remaining milk and butter and eggs. Beat until smooth.

4. Stir in salt, baking powder and red chiles, if used.

5. Stir in cheese and bacon.

6. Pour into casserole dish or cake pan.

7. Bake at 325 degrees for 35 minutes or until cooked through.