Directions

1. Preheat the oven to 400°F. Brush an 8-cup gratin dish or soufflé dish with 2 teaspoons of the butter and set aside.
2. In a large, heavy saucepan, bring the milk and remaining butter just to a boil. Whisk in the cornmeal, little by little, until smooth and thoroughly combined.
3. Return mixture to a boil, reduce heat slightly so the mixture remains a low boil, partially cover pan and cook until quite thick, 4-5 minutes.
4. Transfer to a large mixing bowl, add the green onions, salt and pepper and hot sauce, to taste. Let stand, covered with plastic wrap, for 10-15 minutes.
5. In a separate bowl, whisk the eggs until light and fluffy. Whisk the eggs in to the hot cornmeal mixture along with one cup of the cheddar.
6. Turn mixture into the buttered dish and place entire dish on a baking sheet. Sprinkle the top with the remaining ¼ cup of cheese. Bake until firm, puffy, and golden brown on top, 35-40 minutes. Serve immediately.