Country Ham Spoon Bread

READY IN: 1hr 50mins




  • Lightly coat the inside of a 2-quart casserole with butter, set aside.
  • In a large pan, add the milk; bring to a boil.
  • Gradually add the cornmeal to the milk and stir quickly with a spoon as you slowly pour the cornmeal inches.
  • Lower the heat to low setting and cook, stirring continuously, until the mixture is thick--10 minutes or so.
  • Take the pan off the burner.
  • Add in the butter and baking powder; stir until the butter is all melted.
  • Set pan aside to cool.
  • In a mixing bowl, beat the egg yolks until light and frothy.
  • Stir egg yolks into the cooled cornmeal mixture.
  • Add the ham; stir to combine.
  • In a big mixing bowl, add the egg whites.
  • Beat using an electric mixer until stiff peaks form; fold egg whites into the cornmeal mixture (should see no trace of egg whites).
  • Transfer mixture to the prepared casserole dish.
  • Bake at 350° for 40 minutes or so, or until pick comes out clean.
  • Best when served hot.