Ham, Corn, and Cheese Soufflé

Ingredients

• 0.5 teaspoon cream of tartar 
• 2 teaspoons breadcrumbs dry
• 4  egg whites 
• 2  egg yolk 
• 0.3 cup flour all-purpose
• 1.5 cups ears corn fresh ( 2 large ears)
• 0.3 cup spring onion thinly sliced
• 0.3 teaspoon ground pepper red
• 3 ounces ham diced
• 2 ounces sharp cheddar cheese shredded reduced-fat
• 0.8 cup skim milk 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• blender

Directions

1. Coat a 1 1/2-quart souffl dish with cooking spray; sprinkle with breadcrumbs. Set aside.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
3. Add corn and green onions; saut 5 minutes or until tender.
4. Remove from heat, and stir in ham; set aside.
5. 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.
6. Remove from heat; stir in cheese and pepper.
7. 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.
8. 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.
9. Pour mixture into prepared souffl dish.
10. Bake at 325 for 1 hour or until puffed and golden.
11. Serve immediately.