Recipe: Ham and Cheese Souffle (using corn meal)

HAM AND CHEESE SOUFFLE

3 cups milk
3/4 cup Quaker or Aunt Jemima Corn Meal
1/2 teaspoon salt
1 cup (4 oz.) cheddar cheese, shredded
6 egg yolks, beaten
1 1/2 cups ham, cooked, diced
2 tablespoons green onions, chopped
1 teaspoon dried mustard
6 egg whites, stiffly beaten

Heat oven to 350 degrees F.

Combine milk, corn meal and salt; bring to a boil. Stirring constantly cook for 2 to 3 minutes or until thickened. Remove from heat; add cheese and mix until melted.

Stir small amount of corn meal mixture into egg yolks and combine with corn meal mixture. Stir in ham, green onions and mustard; cool 5 minutes.

Fold stiffly beaten egg whites into corn meal mixture. Pour into 2 1/2-quart souffle dish.

Bake 50 to 60 minutes or until puffy and golden. Serve immediately.

Makes 8 servings
Source: Quaker