1 1/4 c. evaporated milk
3/4 c. water
1 tbsp. butter
1/3 c. yellow cornmeal
1 c. grated cheese
3 eggs, separated
1/4 tsp. salt
1/4 tsp. paprika
1 c. ground cooked ham

Heat milk, water and butter to boiling. Slowly stir in cornmeal, keeping mixture at a boil. Cook 5 minutes or until very thick, stirring constantly. Reduce heat. Stir in cheese over low heat until melted. Beat egg yolks with salt and paprika. Stir hot mixture into egg yolks; add ham. Beat egg whites until stiff but not dry and fold into hot mixture. Pour into a greased 8x8 inch baking dish and bake at 350 degrees for 40 minutes or until a knife comes out clean. Serve hot from casserole.

TIP: Always pour hot mixture into egg yolk to keep from curdling.