Ingredients

• 1 can condensed cream of celery or mushroom soup
• 1/2 cup milk
• 1/2 cup yellow cornmeal
• 1/8 teaspoon pepper
• 1 cup ground Chicagoland Ham
• 1/4 cup butter or margarine
• 1/4 teaspoon baking powder
• 3 eggs, separated

Instructions

1. Put soup in saucepan and gradually stir in milk. Bring to boil.
2. Gradually add cornmeal and cook, stirring, until thickened.
3. Remove from heat and stir in pepper, Chicagoland Ham and butter.
4. Sprinkle baking powder on egg whites and beat stiff but not dry. Then beat egg yolks until thick
5. Stir in a few tablespoons soup mixture, then blend into remaining soup.
6. Fold in egg whites and pour into 1 1/2 quart casserole.
7. Bake in moderate oven (350° F) about 45 minutes.

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