---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Ham and Pea Spoonbread
  Categories: Vegetables, Breads, S_living
       Yield: 6 Servings
  
 ----------------------------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
  
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