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
How to Make It
Coat a 1 1/2-quart soufflé 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; sauté 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 whisk 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 soufflé dish. Bake at 325° for 1 hour or until puffed and golden. Serve immediately.
We made this recipe for Father's Day and it was delicious! We used Canadian bacon instead of the maple bacon because that's what we had on hand, red onion instead of green onion, and it was wonderful. We also used individual ramekin dishes instead of the large dish to cut the baking time in half. We plan to make this recipe again!
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