Recipe Archives->Casseroles->Ham Corn Souffle

Ham, Corn, And Cheese Souffle

Vegetable cooking spray
2 teaspoons dry breadcrumbs
1 1/2 cups fresh corn kernels, (2 large ears)
1/3 cup thinly sliced green onions
2/3 cup diced Maple-Glazed Ham, (3 ounces)
1/4 cup all-purpose flour
3/4 cup skim milk
1/2 cup shredded reduced-fat sharp cheddar cheese, (2 ounces)
1/4 teaspoon ground red pepper
2 egg yolks
4 egg whites
1/2 teaspoon cream of tartar

Coat a 1-1/2-quart souffle dish with cooking spray; sprinkle with
breadcrumbs.  Set aside.  Coat a large nonstick skillet with cooking
spray; place over medium-high heat until hot.  Add corn and green
onions; saut=E9 5 minutes or until tender. Remove from heat, and
stir in ham; set aside.  Place the flour in a small saucepan.
Gradually add milk, stirring with a wire whisk until blended. Cook
over medium heat 3 minutes or until thickened, stirring constantly.
Remove from heat; stir in cheese and pepper.

Beat egg yolks in a medium bowl at high speed of a mixer until
thick and pale (about 5 minutes). Gradually add hot milk mixture
to egg yolks, stirring constantly. Stir in the corn mixture, and
set aside.  Beat egg whites (at room temperature) and cream of
tartar in a large bowl at high speed of a mixer until stiff peaks
form. Gently stir one-fourth of egg white mixture into corn mixture.
Gently fold in remaining egg white mixture.  Pour mixture into
prepared souffle dish. Bake at 325 degrees for 1 hour or until
puffed and golden. Serve immediately. Yield: 4 servings (serving
size;  1-1/2 cups).

Printable version: ham-corn-souffle.txt.