1 1/2 c. milk
1/2 c. yellow cornmeal
2 tbsp. butter
4 oz. aged Cheddar cheese, shredded
1/2 tsp. baking powder
1/2 tsp. salt
Dash red pepper flakes
1 lg. egg, beaten

Stir 1 cup milk into cornmeal in saucepan; cook, stirring, over medium heat until consistency of thickened mush. Remove from heat; stir in remaining milk, 1 tablespoon butter, cheese, baking powder, salt and red pepper flakes; stir until cheese melts and blends well with mixture. Stir in beaten egg. Spoon into well greased 1 quart casserole; bake in preheated 325 degree oven 45 minutes. Top with remaining butter; serve piping hot.