Free Recipe Ham, Corn, and Cheese Souffle
Recipe Type: M Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 4
Ingredients for Ham, Corn, and Cheese Souffle Recipe
Vegetable cooking spray
2 ts Dry breadcrumbs
1-1/2 c Fresh corn kernels, (2 large
-ears)
1/3 c Thinly sliced green onions
2/3 c Diced Maple-Glazed Ham, (3
-ounces)
1/4 c All-purpose flour
3/4 c Skim milk
1/2 c Shredded reduced-fat sharp
-cheddar cheese, (2 ounces)
1/4 ts Ground red pepper
2 Egg yolks
4 Egg whites
1/2 ts Cream of tartar
Ham, Corn, and Cheese Souffle Preparation
Coat a 1-1/2-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; 1-1/2 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@digex.net on Jan 28, 1997.
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