Ham, Corn, and Cheese Souffle |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
vegetable cooking spray |
2 teaspoons dry breadcrumbs |
1 1/2 cups fresh corn kernels (about 2 large ears) |
1/3 cup thinly sliced green onions |
2/3 cup diced maple-glazed ham (about 3 ounces) |
1/4 cup all-purpose flour |
3/4 cup skim milk |
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese |
1/4 teaspoon ground red pepper |
2 egg yolks |
4 egg whites |
1/2 teaspoon cream of tartar |
Directions:
1. Coat a 1 1/2-quart soufflé dish with cooking spray; sprinkle with breadcrumbs. Set aside.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add corn and green onions; sauté 5 minutes or until tender. Remove from heat, and stir in ham; set aside.
3. 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.
4. 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.
5. 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.
6. Pour mixture into prepared soufflé dish. Bake at 325° for 1 hour or until puffed and golden. Serve immediately.
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