Heat
oven to 350° 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 qt. Soufflé dish. Bake 50 to 60 minutes
or until puffy and golden. Serve immediately.
Ham
and Cheese Souffle
