Spoon Bread with Ham and Cheddar Cheese

Southern Tradition [Colonial Williamsburg]

Serves 12

3 cups water

4 cups milk

3 cups self-rising yellow cornmeal

3 tablespoons sugar

4 tablespoons butter, unsalted, melted

2 cups Smithfield ham, small dice

1 cup grated cheddar cheese

4 tablespoons fresh sage, finely chopped

10 eggs

Preheat oven to 350^o F.

Grease 5-quart casserole dish.

Combine water and milk in saucepan and bring to simmer.

Add cornmeal, salt sugar, butter, and stir over medium-low heat until mixture thickens, 5 – 7 minutes.

Remove mixture from heat. Blend in ham, cheese and sage.

Whip the eggs until frothy. Fold whipped eggs into corn mixture.

Pour into greased casserole and bake for 50-55 minutes, or until browned.

Serve hot.

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