Ham, corn, and cheese souffle
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable cooking spray | ||
| 2 | teaspoons | Dry breadcrumbs |
| 1½ | cup | Fresh corn kernels, (2 large ears) |
| ⅓ | cup | Thinly sliced green onions |
| ⅔ | cup | Diced Maple-Glazed Ham, (3 ounces) |
| ¼ | cup | All-purpose flour |
| ¾ | cup | Skim milk |
| ½ | cup | Shredded reduced-fat sharp cheddar cheese, (2 ounces) |
| ¼ | teaspoon | Ground red pepper |
| 2 | Egg yolks | |
| 4 | Egg whites | |
| ½ | teaspoon | Cream of tartar |
Directions
Coat a 1-½-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; saute 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 wisk 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;
1-½ cups).
Per serving: 288 Calories; 7g Fat (23% calories from fat); 19g Protein; 37g Carbohydrate; 123mg Cholesterol; 491mg Sodium Recipe by: Cooking Light, April 1995, page 130 Posted to MC-Recipe Digest V1 #419 by igor@... on Jan 28, 1997.