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Ham & Peas Casserole


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  • 1/2 lb ham, torn into small pieces (about 1 1/2 cups)
  • 7 oz cornbread, cut into small cubes (2 cups)
  • 1 cup frozen peas, thawed
  • 1 tsp chopped fresh thyme
  • 2 cups whole milk
  • 3 eggs plus one yolk, lightly beaten
  • salt



Step 1

Preheat over to 350. Lightly butter 2.5 quart oval baking dish. In a bowl, toss the ham, cornbread, peas & thyme, transfer to the baking dish. In the same bowl, beat together the milk, eggs & yolk and 1/8 tsp salt. Pour into the baking dish. Let stand for 15 minutes.

Bake until the custard is just set in the center, 40-45 minutes. Let stand 10 minutes before serving.

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