Ham and Pea Spoonbread

----------------------------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 -----