<http://schema.org/recipeInstructions>
" Heat oven to 400 degrees F. Lightly butter a 9-inch-square glass baking dish. In a small bowl, stir together cornmeal and 1/2 cup of the milk until well combined. In a medium saucepan, heat remaining 1 1/2 cups milk over medium heat until almost boiling. Gradually stir in soaked cornmeal and cook, stirring constantly, for 2 to 3 minutes, until thick. Remove from heat; stir in baking powder and 1/2 tsp Kosher salt. In a large bowl, lightly beat eggs. While whisking constantly, add a little bit of the hot cornmeal mixture to eggs, whisking until combined. Gradually whisk in remaining cornmeal, then ham and cheese. Spoon batter into prepared baking dish, level the top, and bake for about 20\u00A0minutes or until top is golden and center is soft but not dry."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a32188/rustic-spoonbread-recipe-rbk0411/>