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2 cups of water
2 teaspoons of baking powder
1 teaspoon of salt
1 fresh hot jalapeno, seeded and minced
1 cup of yellow cornmeal, stoneground
4 tablespoons of unsalted butter
2 cups of milk
3 large eggs, well beaten, at room temperature  

Instructions:

Make sure the rack is in the center of the oven and preheat to 400ºF.  Lightly butter a 1 1/2 quart round casserole dish. In a saucepan, bring the water and salt to a boil over high heat. Gradually stir in the cornmeal. Reduce the heat to low and cook, stirring constantly, until the cornmeal is thick, about 3 minutes. Remove the pan from the heat and stir in the butter until melted. Then stir in the milk. Add the beaten eggs and whisk well. Stir in the jalapeno and baking powder. Spread the batter evenly in the prepared casserole dish. Bake until puffed and golden brown, about 45 minutes. Let it stand for 5 minutes before serving.