Ham and Two-Cheese Spoon Bread

Preheat oven to 37

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.

Transfer cornmeal mixture to a large bowl.

Add yolks, stirring with a whisk.

Let mixture stand 10 minutes.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.

Add onion; saut 6 minutes or until tender.

Add to cornmeal mixture. Recoat pan with cooking spray.

Add ham; saut 5 minutes or until ham begins to brown.

Add to cornmeal mixture. Stir cheeses into cornmeal mixture.

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.

Bake at 375 for 50 minutes or until puffed, golden brown, and just set in center.

Serve immediately.