Instructions: Coat a 1-1/2-quart souffle dish with cooking spray; sprinkle with breadcrumbs. Set aside.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.

Add corn and green onions; saute 5 minutes or until tender. Remove from heat, and stir in ham; set aside.

Place the flour in a small saucepan. Gradually add milk, stirring with a wire wisk until blended. Cook over medium heat 3 minutes or until thickened, stirring constantly. Remove from heat; stir in cheese and pepper.

Beat egg yolks in a medium bowl at high speed of a mixer until thick and pale (about 5 minutes). Gradually add hot milk mixture to egg yolks, stirring constantly. Stir in the corn mixture, and set aside.

Beat egg whites (at room temperature) and cream of tartar in a large bowl at high speed of a mixer until stiff peaks form. Gently stir one-fourth of egg white mixture into corn mixture. Gently fold in remaining egg white mixture.

Pour mixture into prepared souffle dish. Bake at 325 degrees for 1 hour or until puffed and golden. Serve immediately.

Yield: 4 servings (serving
size;
1-1/2 cups).

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