Jalapeño Jack Spoon Bread

2 cups whole milk
1 cup stone-ground cornmeal
4 tablespoons unsalted butter
2 teaspoons baking powder
4 whole eggs
1 large onion, diced
2 garlic cloves, diced
2 shallots, diced
2 fresh medium-sized jalapeños, diced
4 ounces jalapeño Monterey Jack cheese, shredded
1/4 teaspoon salt

Preheat oven to 350 degrees. In heavy saucepan, bring milk to boil over medium heat. Slowly stir in cornmeal until mixture is consistency of heavy paste. Let cool. Add butter, baking powder, and eggs (1 at a time), and stir until completely mixed. Sauté onions, garlic, shallots, and jalapeños until soft. Fold into cornmeal mixture, along with cheese and salt. Pour into greased 2-quart baking dish. Bake for 30 minutes or until firm.

Serves 8

Chefs on the Range featured in Domain, January/February 1990