Double Corn-and-Ham Casserole

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 222
  • Calories from fat: 31%
  • Fat: 7.7g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.5g
  • Protein: 14.2g
  • Carbohydrate: 25.7g
  • Fiber: 2.5g
  • Cholesterol: 50mg
  • Iron: 1.5mg
  • Sodium: 679mg
  • Calcium: 194mg

Ingredients

  • 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
  • Casserole:
  • 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)

Preparation

  1. Preheat oven to 400°.
  2. 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.
  3. Reduce oven temperature to 350°.
  4. 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.
  5. 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.
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