Categories: Casserole, Side Dish

Ingredients

• 3 cups milk
• 1 1/2 cups white cornmeal or 1 1/2 cups yellow cornmeal
• 1/2 cup butter, softened and cut into pieces
• 2 teaspoons baking powder
• 5 large eggs, separated
• 1 cup diced cooked country ham

Directions

1. Lightly coat the inside of a 2-quart casserole with butter, set aside.

2. In a large pan, add the milk; bring to a boil.

3. Gradually add the cornmeal to the milk and stir quickly with a spoon as you slowly pour the cornmeal inches.

4. Lower the heat to low setting and cook, stirring continuously, until the mixture is thick—10 minutes or so.

5. Take the pan off the burner.

6. Add in the butter and baking powder; stir until the butter is all melted.

7. Set pan aside to cool.

8. In a mixing bowl, beat the egg yolks until light and frothy.

9. Stir egg yolks into the cooled cornmeal mixture.

10. Add the ham; stir to combine.

11. In a big mixing bowl, add the egg whites.

12. Beat using an electric mixer until stiff peaks form; fold egg whites into the cornmeal mixture (should see no trace of egg whites).

13. Transfer mixture to the prepared casserole dish.

14. Bake at 350° for 40 minutes or so, or until pick comes out clean.

15. Best when served hot.

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