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Breads


2 tablespoons unsalted butter, softened
� cup freshly grated Parmesan cheese
3 cups whole milk
1� cups fine yellow cornmeal
6 large eggs, separated
1� cups buttermilk
6 cloves roasted garlic, finely chopped
2 teaspoons baking powder
� teaspoon baking soda
1� tablespoons kosher salt
1 teaspoon cayenne
3 Hatch or 2 medium poblano or Anaheim chiles, roasted, peeled, seeded, and finely diced
2 tablespoons finely chopped fresh oregano
� cup finely chopped fresh chives
1 tablespoon sugar

1. Preheat the oven to 350�F. Grease the bottom and sides of a 12-inch square baking dish with the butter and sprinkle with � cup of the Parmesan cheese.
2. Bring the milk to a boil in a small saucepan. Put the cornmeal in a large bowl and whisk in the hot milk. Let cool for a few minutes before whisking in the egg yolks. Add the buttermilk, garlic, baking powder, baking soda, salt, cayenne, roasted chiles, oregano, and chives and mix until combined.
3. Whip the egg whites in an electric mixer fitted with the whisk attachment until frothy. Slowly add the sugar and continue whipping until soft peaks form. Fold the egg whites into the cornmeal mixture and spread evenly in the prepared baking dish.
4. Sprinkle the remaining � cup Parmesan evenly over the top of the batter and bake until the top is golden brown and the inside is soft and fluffy, about 40 minutes. Cut into squares and serve hot

Excellent