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 chilies; optional
1 c. shredded sharp cheddar cheese (6-7 oz.)
5 slices bacon, cooked

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

Spoon cornmeal mixture into a bowl. Add remaining milk, butter, and eggs. Beat until smooth.

Stir in salt, baking powder and red chilies, if used. Stir in cheese and bacon. Pour into a casserole dish or cake pan. Bake at 325 degrees for 35 minutes or until cooked through.