- 1/2 pound sliced baked ham, torn into small pieces
- 2 cups cornbread, cut into small cubes
- 1 cup frozen peas, thawed
- 1 teaspoon chopped fresh thyme
- 2 cups whole milk
- 3 eggs, plus
- 1 egg yolk, lightly beaten
- Salt
- Preheat the oven to 350 degrees F. Lightly butter a 9-inch casserole dish. In a bowl, toss the ham, cornbread, peas and thyme; transfer to the baking dish. In the same bowl, beat together the milk, eggs and yolk and 1/8 teaspoon salt. Pour into the baking dish. Let stand for 15 minutes.
- Bake until the custard is just set in the center, 40 to 45 minutes. Let stand for 10 minutes before serving. Serve with a green salad.