In a medium heavy saucepan, combine milk, butter salt, sugar, and cayenne. Heat over moderate heat until small bubbles appear around the edge. Slowly stir the cornmeal into the milk mixture, whisking as you pour to avoid lumps. Continue to cook, stirring, until the mixture is smooth and thickened. Remove from heat and let cool slightly. Stir the beaten eggs into the cornmeal mixture, whisking thoroughly. Preheat the oven to 350 degrees F. Pour half of the cornmeal mixture into buttered 2-quart casserole. Spoon the chili in small spoonfuls all over the batter. Sprinkle the cheese evenly over the chili. Pour the remaining batter over all. Bake the spoonbread for 35 to 45 minutes, until the top is puffed, firm, and lightly browned. Let stand a few minutes before serving. Serves 4. Note: Canned chili may be used in place of the leftover chili. Posted to Bakery-Shoppe Digest V1 #231 by Skeeter on Sep 11, 1997