Ham and Two-Cheese Spoon Bread

Have you ever had spoon bread before? It's not exactly a bread and it's not exactly a souffle, we'll call it a cornmeal souffle, shall we?

In keeping with my breakfast theme this month, this savory breakfast dish is great on its own or as a side to sausage. If you're thinking healthier, a bit of homemade applesauce on the side makes it a wholesome and hot send-off in the mornings.

2¾ cups milk
2 teaspoons sugar
1 teaspoon dried thyme
⅛ teaspoon ground red pepper
¾ cup cornmeal
2 large egg yolks, lightly beaten
cooking spray
1 cup diced onion
8 ounces diced ham
1 cup shredded sharp cheddar cheese
¼ cup grated Parmesan
4 large egg whites

Combine milk, sugar, dried thyme and pepper in a saucepan over medium-high heat. When mixture begins to simmer gradually add cornmeal in a slow, steady stream, stirring well with a whisk. Cook 3 minutes or until thickened and smooth, stirring constantly.

Transfer cornmeal mixture to a large bowl. Add yolks, stirring with a whisk. Let stand 10 minutes.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, saute 6 minutes or until tender. Add cornmeal mixture. Recoat pan with cooking spray. Add ham; saute 5 minutes or until ham browns. Add cornmeal mixture. Stir in cheese. Beat egg white to stiff peaks (don’t overbeat) and fold into cornmeal mix.

Bake in 1½ quart casserole dish coated with cooking spray for 50 minutes until puffed and golden brown and set in center.

Adapted from Cooking Light