Double Corn-and-Ham Casserole

Cooking Light
6 servings


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Corn bread:
1/2 cup all-purpose flour
1/3 cup yellow cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup 1% low-fat milk
1 tablespoon vegetable oil
1 large egg white
Cooking spray
6 ears shucked corn
1 1/2 cups fat-free, less-sodium chicken broth
1 cup diced lean ham (about 6 ounces)
1/2 cup chopped green onions
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1 large egg
Fresh chives (optional)


Preheat oven to 400°.

Prepare corn bread: Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a medium bowl; make a well in center of mixture. Add milk, oil, and egg white to flour mixture; stir just until moist. Spoon batter into an 8-inch square baking pan coated with cooking spray. Bake at 400° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack, and crumble into a medium bowl.

Reduce oven temperature to 350°.

Prepare casserole: Cut off tops of corn kernels, and scrape the corn milk and remaining pulp from cobs using the dull side of a knife blade to yield 3 cups. Combine corn and next 5 ingredients (corn through black pepper) in a large saucepan, and bring mixture to a boil. Reduce heat, and simmer for 12 minutes. Remove corn mixture from heat, and cool.

Combine the corn mixture, crumbled corn bread, cheese, and egg in a large bowl. Spoon the mixture into a 10-inch deep-dish pie plate or 2-quart casserole coated with cooking spray. Bake at 350° for 50 minutes or until golden brown. Let stand 5 minutes before serving. Garnish with chives, if desired.

Created date

July 1998

Nutritional Information

Calories 222
Caloriesfromfat 31 %
Fat 7.7 g
Satfat 2.8 g
Monofat 2.3 g
Polyfat 1.5 g
Protein 14.2 g
Carbohydrate 25.7 g
Fiber 2.5 g
Cholesterol 50 mg
Iron 1.5 mg
Sodium 679 mg
Calcium 194 mg