Crusted Ham And Corn Souffle Recipe
Adapted from Sharp Microwave and Convection Cookbook.
Ingredients
10 slices white bread
3/4 cup milk
130 g can corn kernels, drained
125 g ham, chopped
1 teaspoon dry mustard
30 g butter, extra
11/2 cups grated tasty cheese
11/2 cups fresh breadcrumbs
4 eggs, separated
Directions
Lightly grease base of deep 22cm flan tin; stand tin on pizza tray.
Cut crusts from bread.
Butter both sides of trimmed bread and arrange around the sides of the tin (base is not covered).
Bring milk to the boil by heating for 2 minutes on HIGH.
Add corn, ham, mustard, butter, cheese, breadcrumbs and egg yolks.
Mix well.
Preheat oven to 180°C.
Beat egg whites in a large bowl with electric mixer until soft peaks form.
Gently fold egg whites into corn mixture.
Pour mixture into prepared tin.
Bake for 30-35 minutes on LOW MIX/BAKE 180°C or until puffed and golden.
Serve immediately.
Cut crusts from bread.
Butter both sides of trimmed bread and arrange around the sides of the tin (base is not covered).
Bring milk to the boil by heating for 2 minutes on HIGH.
Add corn, ham, mustard, butter, cheese, breadcrumbs and egg yolks.
Mix well.
Preheat oven to 180°C.
Beat egg whites in a large bowl with electric mixer until soft peaks form.
Gently fold egg whites into corn mixture.
Pour mixture into prepared tin.
Bake for 30-35 minutes on LOW MIX/BAKE 180°C or until puffed and golden.
Serve immediately.
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