For Southerners, this is a “must-have” brunch dish. Not one bite will be left!
3 c. milk
1-1/2 c. yellow cornmeal
1/2 c. butter, diced and softened
2 t. baking powder
5 eggs, separated
1 c. cooked country ham, diced
Bring milk to a slow boil in a large saucepan; gradually add cornmeal, stirring constantly. Reduce to low heat and cook, stirring constantly, for 10 minutes, until thickened. Remove from heat; add butter and baking powder and stir until butter is melted. Let cool and set aside. Beat egg yolks until light with a fork in a small bowl; stir into cooled cornmeal mixture. Add ham and mix until blended; set aside. Beat egg whites with an electric mixer on medium speed until stiff peaks form; fold into cornmeal mixture until well combined. Pour into a greased 2-quart casserole dish; bake at 350 degrees until a toothpick inserted in the center comes out clean, about 40 minutes. Makes 6 to 8 servings.
Before filling a pitcher with syrup or honey, lightly coat it with oil. Then every bit of what’s left will easily slip back into the original honey or syrup bottle.