Puffy Ham, Corn, and Cheese Casserole

Ingredients

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

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• blender
• measuring cup

Directions

1. Preheat oven to 32
2. Coat a 1 1/2-quart souffl dish with cooking spray; sprinkle with breadcrumbs.
3. Heat a large nonstick skillet coated with cooking spray.
4. Place over medium-high heat.
5. Add corn and green onions; saut 5 minutes or until tender.
6. Remove from heat, and stir in ham; set aside.
7. Lightly spoon flour into a dry measuring cup; level with a knife.
8. Place 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.
9. Remove from heat; stir in cheese and pepper.
10. Beat egg yolks in a medium bowl with mixer at high speed until thick and pale (about 5 minutes). Gradually add hot milk mixture to egg yolks, stirring constantly. Stir in corn mixture; set aside.
11. Beat egg whites (at room temperature) and cream of tartar in a large bowl with mixer at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into corn mixture. Gently fold in remaining egg white mixture.
12. Pour mixture into prepared souffl dish.
13. Bake at 325 for 1 hour or until puffed and golden.
14. Serve immediately.