Ham & Pea Spoonbread
Yield
6 to 8 servingsPrep
10 minCook
50 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cornmeal
plus 1 tablespoon, yellow cornmeal, divided |
|
| 1 | tablespoon |
sugar
|
|
| ¾ | teaspoon |
salt
|
|
| ¼ | teaspoon |
red pepper flakes
|
|
| 3 | cups |
milk
|
|
| 1 | cup |
cheddar cheese
Sargento Classic Surprme, sharpe |
*
|
| 2 | tablespoons |
butter
or margarine |
|
| 3 |
eggs
separated |
*
|
|
| 1 | cup |
ham
cooked |
*
|
| 15 | ounces |
green peas
canned, very young small, drained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cornmeal
plus 1 tablespoon, yellow cornmeal, divided |
|
| 15 | ml |
sugar
|
|
| 3.8 | ml |
salt
|
|
| 1.3 | ml |
red pepper flakes
|
|
| 7.1E+2 | ml |
milk
|
|
| 237 | ml |
cheddar cheese
Sargento Classic Surprme, sharpe |
*
|
| 3E+1 | ml |
butter
or margarine |
|
| 3 |
eggs
separated |
*
|
|
| 237 | ml |
ham
cooked |
*
|
| 433.5 | ml/g |
green peas
canned, very young small, drained |
|
Directions
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℉ (180℃) for 45 to 50 minutes or until puffed and brown.
Serve immediately. Yield 6 to 8 servings.
