Double Corn-and-Ham Casserole

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.3 teaspoon pepper black
• 6 ounces ham diced lean
• 6  ears shucked corn 
• 1 large eggs 
• 1 large egg white 
• 1.5 cups less-sodium chicken broth fat-free
• 0.5 cup flour all-purpose
• 0.5 cup green onions chopped
• 0.5 cup milk 1% low-fat
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 4 ounces sharp cheddar cheese shredded reduced-fat
• 1 tablespoon sugar 
• 1 tablespoon vegetable oil 
• 0.3 cup cornmeal yellow

Equipment

• bowl
• sauce pan
• oven
• knife
• wire rack
• baking pan
• measuring cup

Directions

1. Preheat oven to 40
2. Prepare corn bread: Lightly spoon flour into a dry measuring cup; level with a knife.
3. Combine flour and next 4 ingredients (flour through salt) in a medium bowl; make a well in center of mixture.
4. 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.
5. 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.
6. Reduce oven temperature to 35
7. 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.
8. 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.
9. Remove corn mixture from heat, and cool.
10. 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.
11. Bake at 350 for 50 minutes or until golden brown.
12. Let stand 5 minutes before serving.
13. Garnish with chives, if desired.