Ham, Corn, and Cheese Soufflé

Ham, Corn, and Cheese Soufflé Recipe
Photo: Howard L. Puckett; Styling: Ashley Johnson

Recipe from

Nutritional Information

Calories 218
Caloriesfromfat 31 %
Fat 7.4 g
Satfat 2.9 g
Monofat 1.7 g
Polyfat 0.9 g
Protein 17 g
Carbohydrate 22.4 g
Fiber 2.1 g
Cholesterol 129 mg
Iron 1.2 mg
Sodium 378 mg
Calcium 193 mg

Ingredients

Vegetable cooking spray
2 teaspoons dry breadcrumbs
1 1/2 cups fresh corn kernels (about 2 large ears)
1/3 cup thinly sliced green onions
1/4 cup all-purpose flour
3/4 cup skim milk
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

Preparation

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.

Note:

Jane Ingrassia Reinsel,

April 1995
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