*  Exported from  MasterCook  *

                      Double Corn And Ham Casserole

Recipe By     : Cooking Light magazine, July/August 1998, page 94-95
Serving Size  : 6    Preparation Time :0:00
Categories    : Cooking Light	Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        --CORN BREAD--
     1/2  cup           all-purpose flour
     1/3  cup           yellow cornmeal
   1      tablespoon    sugar
   1      teaspoon      baking powder
     1/2  teaspoon      salt
     1/2  cup           1% low-fat milk
   1      tablespoon    vegetable oil
   1      large         egg white
                        Cooking spray
                        	
                        --CASSEROLE--
   6      ears          corn (3 cups) -- shucked
   1 1/2  cups          fat-free, less-sodium chicken broth
   6      ounces        diced lean ham (1 cup)
     1/2  cup           chopped green onions
     1/4  teaspoon      salt
     1/4  teaspoon      black pepper
   4      ounces        shredded reduced-fat sharp Cheddar cheese
                        - 1 cup
   1      large         egg
                        Fresh chives -- optional

Preheat oven to 400F.

CORN BREAD: Lightly spoon flour into a dry measuring cup; level with a knife.  Combine flour and next 4 ingredients (flour through salt) in a medium bowl; make a well in centre of mixture.  Add milk, oil, and egg white to flour mixture; stir just until moist.  Spoon batter into an 8" square baking pan coated with cooking spray.  Bake at 400F. for 18 minutes or until a wooden pick inserted in centre comes out clean.  Cool completely on a wire rack, and crumble into a medium bowl.

Reduce oven temperature to 350F.

CASSEROLE: 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.  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.  Remove corn mixture from heat, and cool.

Combine the corn mixture, crumbled corn bread, cheese, and egg in a large bowl.  Spoon the mixture into a 10" deep-dish pie plate of 2-quart casserole coated with cooking spray.  Bake at 350F. for 50 minutes or until golden brown.  Let stand 5 minutes before serving.  Garnish with chives, if desired.



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NOTES : "You can prepare the cornbread in this recipe up to three days ahead (store whole in an airtight container).  Serve as a main dish with a green salad and sliced fresh tomatoes."


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 3210 20116 3886 0 0 0 26148 0 0 0


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