- 2 teaspoons dry bread crumbs
- 1-1/2 cups fresh or frozen corn
- 1/3 cup thinly sliced green onions
- 2/3 cup diced fully cooked lean heam
- 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
- 4 egg whites
- 1/2 teaspoon cream of tartar
- Coat a 1-1/2-qt. baking dish with cooking spray; sprinkle with bread crumbs and set aside. In a large nonstick skillet coated with cooking spray, saute corn and onions for 5 minutes or until tender. Remove from the heat. Stir in ham; 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. In a small mixing bowl, beat egg yolks until thick and lemon-colored, about 5 minutes. Gradually add to cheese sauce, stirring constantly. Stir in corn mixture; set aside.
- In another mixing bowl, beat egg whites on medium speed until foamy. Add cream of tartar; beat on high until stiff peaks form. Fold into corn mixture. Pour into prepared baking dish. Bake, uncovered, at 325° for 50-55 minutes or until puffed and golden. Yield: 4 servings.
Reviews forHam and Corn Souffle
"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!"
"Excellent! My 7 & 9 year old REQUEST this for dinner!"