Title: Ham and Pea Spoonbread
Categories: Vegetables, Breads, S_living
Yield: 6 Servings
----------------------------NORMA WRENN NPXR56B----------------------------
1 c Plus 1 T yellow cornmeal
Divided
1 tb Sugar
3/4 ts Salt
1/4 ts Red pepper
3 c Milk
1 c SARGENTO Classic Surprme
Sharp Cheddar Cheese
2 tb Butter or margarine
3 Eggs; separated
1 c Diced cooked ham
15 oz Can LESUEUR Very Young Small
Early Peas, drained
Grease a 12-x8-x2-inch baking dish; sprinkle bottom
with 1 tablespoon cornmeal. Set aside.
Combine remaining 1 cup cornmeal and next 3
ingredients; set aside.
Bring milk to a boil in a large saucepan over medium
heat. Gradually add cornmeal mixture, stirring
constantly with a wire whisk until smooth. Cook until
thickened, stirring constantly. Remove from heat; stir
in cheese and butter until melted. Let cool slightly.
Add egg yolks, beating until blended. Beat egg whites
until stiff but not dry; fold into cornmeal mixture.
Fold in ham and peas.
Spread batter into prepared baking dish; bake at 350
degrees for 45 to 50 minutes or until puffed and
brown. Serve immediately. Yield 6 to 8 servings.
Source: Cafe Southern Living Five-Star Dining,
Southern Living Cooking School
