Ham and Two-Cheese Spoon Bread

Ingredients

• 1 teaspoon thyme leaves dried
• 4 large egg whites 
• 2 large egg yolks lightly beaten
• 2.8 cups milk fat-free
• 0.1 teaspoon ground pepper red
• 8 ounces 3%-less-sodium ham diced
• 1 cup onion chopped
• 1 ounce parmesan cheese fresh grated
• 4 ounces sharp cheddar cheese shredded reduced-fat
• 2 teaspoons sugar 
• 0.8 cup cornmeal yellow

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• blender
• baking pan
• spatula

Directions

1. Preheat oven to 37
2. Combine milk, sugar, dried thyme, and pepper in a medium 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.
3. Transfer cornmeal mixture to a large bowl.
4. Add yolks, stirring with a whisk.
5. Let mixture stand 10 minutes.
6. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
7. Add onion; saut 6 minutes or until tender.
8. Add to cornmeal mixture. Recoat pan with cooking spray.
9. Add ham; saut 5 minutes or until ham begins to brown.
10. Add to cornmeal mixture. Stir cheeses into cornmeal mixture.
11. Beat egg whites with a mixer at high speed until stiff peaks form (do not overbeat). Gently stir one-third of egg white mixture into cornmeal mixture; gently fold in remaining egg white mixture. Using a rubber spatula, scrape cornmeal mixture into a 1 1/2-quart souffl or deep baking dish coated with cooking spray.
12. Bake at 375 for 50 minutes or until puffed, golden brown, and just set in center.
13. Serve immediately.