Coat a 1 1/2 qt. baking dish with nonstick cooking spray; sprinkle with bread crumbs and set aside.
In a large nonstick skillet thats been sprayed saute corn and onions for 5 minutes or until tender; remove from heat.
Stir in ham; set aside.
In a small saucepan, combine the flour, salt and cayenne; gradually whisk milk until smooth; bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in cheese until melted.
In a small mixing bowl, beat egg yolks until thick and lemon colored, about 5 minutes.
Gradually add to cheese sauce, stirring constantly.
Stir in corn mixture; set aside.
In another bowl beat egg whites on medium speed until foamy.
Add cream of tartar; beat on high until stiff peaks form.
Fold into corn mixture; pour into prepared baking dish.
Bake, uncovered at 325 degrees for 50 to 55 minutes or until puffed and golden.
