Ham & Peas Casserole
½ pound sliced baked ham, torn into small pieces
7 ounces cornbread, cut into small cubes
1 cup frozen peas, thawed
1 teaspoon chopped fresh thyme
2 cups whole milk
3 eggs plus one yolk, lightly beaten
Salt.
Preheat oven to 350. Spray a 2 ½ quart oval baking dish with nonstick spray. Toss together ham, cornbread, peas and thyme; transfer to baking dish. Beat together milk, eggs and yolk, and salt. Pour over ham mixture in baking dish; let stand 15 minutes. Bake 40-45 minutes, until set. Let stand 10 minutes before serving.
