Double Corn-and-Ham Casserole
By Lv2Cook
Ingredients
- 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 shucked corn
- 1 1/2 cups fat-free, less-sodium chicken broth
- 1 cup diced lean ham (about 6 ounces)
- 1/2 cup chopped green onions
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese
- 1 large egg
- Fresh chives (optional)
Details
Servings 1
Preparation
Step 1
Preheat oven to 400º.
Prepare 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 center of mixture. Add milk, oil, and egg white to flour mixture; stir just until moist. Spoon batter into an 8-inch square baking pan coated with cooking spray. Bake at 400º for 18 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack, and crumble into a medium bowl.
Reduce oven temperature to 350º.
Prepare 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-inch deep-dish pie plate or 2-quart casserole coated with cooking spray. Bake at 350º for 50 minutes or until golden brown. Let stand 5 minutes before serving. Garnish with chives, if desired.
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