Ham and Corn Souffle Recipe
Ham and Corn Souffle Recipe photo by Taste of Home

Ham and Corn Souffle Recipe

Publisher Photo
Breakfast is bound to be the most memorable meal of the day with this attractive souffle as its focus, promises Margaret Haugh Heilman of Houston, Texas. "The ham and corn enhance the cheesy egg flavor, and the casserole's texture is moist and light. A puffed golden top makes it look too pretty to eat...but nobody can resist."
TOTAL TIME: Prep: 25 min. Bake: 50 min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Bake: 50 min.
MAKES: 4 servings

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

Nutritional Facts

B> 1 serving equals 248 calories, 7 g fat (3 g saturated fat), 123 mg cholesterol, 577 mg sodium, 28 g carbohydrate, 2 g fiber, 20 g protein.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Ham and Corn Souffle in Light & Tasty December/January 2003, p10

Nutritional Facts

B> 1 serving equals 248 calories, 7 g fat (3 g saturated fat), 123 mg cholesterol, 577 mg sodium, 28 g carbohydrate, 2 g fiber, 20 g protein.

Reviews for Ham and Corn Souffle

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 1, 2014

"This recipe always turns out great! I use regular onion and 1cup heavy cream because those are items I always have on hand. I also use 3/4 c corn and 3/4 c peas. Works perfect!"

MY REVIEW
Reviewed Jan. 9, 2012

"Excellent! My 7 & 9 year old REQUEST this for dinner!"

MY REVIEW
Reviewed Apr. 28, 2011

"I was looking for a way to use some leftover Easter ham and this souffle was a winner. It went together quickly, presented beautifully, and was delicious. I served it for a light supper with a simple green salad and some crusty French bread."

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