Ham and Corn Souffle Recipe

Ingredients

• 4 egg whites
• 2 teaspoons dry bread crumbs
• 1-1/2 cups frozen corn, thawed
• 2 green onions, thinly sliced
• 2/3 cup diced fully cooked lean ham
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 cup fat-free milk
• 1/2 cup shredded reduced-fat sharp cheddar cheese
• 2 egg yolks
• 1/2 teaspoon cream of tartar

Directions

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Coat a 1-1/2-qt. baking dish with cooking spray and lightly sprinkle with bread crumbs; set aside.
• In a large nonstick skillet coated with cooking spray, cook corn and onions until tender. Remove from the heat; stir in ham and set aside.
• In a small saucepan, combine the flour, salt and cayenne; gradually whisk in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Transfer to a large bowl; stir in corn mixture. Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Cool slightly.
• Add cream of tartar to egg whites; beat until stiff peaks form. With a spatula, fold a fourth of the egg whites into the milk mixture until no white streaks remain. Fold in remaining egg whites until combined.
• Transfer to prepared dish. Bake at 325° for 50-55 minutes or until top is puffed and center appears set. Serve immediately. Yield: 4 servings.

Ham and Corn Souffle published in Light & Tasty December/January 2003, p10