Side Pannel
Ham, Corn, and Cheese Souffle
Ham, Corn, and Cheese Souffle
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat
Ingredients List
- 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
Directions
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
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
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