Ham and Corn Souffle

(Courtesy of Taste of Home)

Ingredients:
4 egg whites
2 tsp. dry bread crumbs
1 1/2 c. frozen corn, thawed
2 green onions, thinly sliced
2/3 c. diced fully cooked lean ham
1/4 c. all-purpose flour
1/4 tsp. salt
1/8 tsp. cayenne pepper
1 c. fat-free milk
1/2 c. shredded reduced-fat sharp cheddar cheese
2 egg yolks
1/2 tsp. cream of tartar

Directions:
Place egg whites in a large bowl; let stand at room temperature for 30 minutes.  Coat a 1 1/2 qt. baking dish with cooking spray and lightly sprinkle with bread crumbs; set aside.

In a large nonstick skillet coated with cooking spray, cook corn and onions until tender.  Remove from the heat; stir in ham and set aside.

In a small saucepan, combine the flour, salt and cayenne; gradually whisk in milk until smooth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from the heat; stir in cheese until melted.  Transfer to a large bowl; stir in corn mixture.  Stir a small amount of the hot mixture into egg yolks; return all to the bowl, stirring constantly.  Cool slightly.

Add cream of tartar to egg whites; beat until stiff peaks form.  With a spatual, fold a fourth of the egg whites into the milk mixture until no white streaks remain.  Fold in remaining egg whites until combined.

Transfer to prepared dish.  Bake at 325 degrees for 50-55 minutes or until top is puffed and center appears set.  Serve immediately.