20	cloves	garlic, minced
4	cups	onion, chopped
9	cups	milk
9	cups	chicken stock
6	cups	cornmeal
20	cups	Jalapeņo Monterey Jack cheese, shedded
32	oz.	canned green chilies, drained
2	cups	maple syrup
		salt to taste
24		egg yolks, beaten
24		egg whites

Combine the garlic, onion, milk and chicken stock in a medium saucepan. Bring to a boil. Stir in the cornmeal.

Cook over medium heat for 15 to 20 minutes or until thickened, stirring frequently. Remove from heat. Add the cheese, chilies, syrup, salt and egg yolks, mixing well.

Beat the egg whites in a mixer bowl until stiff peaks form. Fold into the batter. Pour into a 9x12-inch greased baking pan.

Bake at 350 degrees for 1 hour and 20 minutes.

24 servings