Early Peas, drained Grease a 12-x8-x2-inch baking dish; sprinkle bottom with 1 tablespoon cornmeal. Set aside. Combine remaining 1 cup cornmeal and next 3 ingredients; set aside. Bring milk to a boil in a large saucepan over medium heat. Gradually add cornmeal mixture, stirring constantly with a wire whisk until smooth. Cook until thickened, stirring constantly. Remove from heat; stir in cheese and butter until melted. Let cool slightly. Add egg yolks, beating until blended. Beat egg whites until stiff but not dry; fold into cornmeal mixture. Fold in ham and peas. Spread batter into prepared baking dish; bake at 180ºC or 45 to 50 minutes or until puffed and brown. Serve immediately. Yield 6 to 8 servings.