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Golden Corn Puff

By: Barbara Merrick  
"My mother-in-law shared this recipe with me. It's something different and very simple to make. My husband, Rich, and I especially like it because corn is our favorite vegetable."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

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Prep Time:
30 Min
Cook Time:
40 Min
Ready In:
1 Hr 10 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 (16 ounce) package frozen corn, thawed
  • 1 large tomato, seeded and chopped
  • 4 tablespoons butter or margarine, divided
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • dash cayenne pepper
  • 1 cup milk
  • 1 cup shredded sharp Cheddar cheese
  • 4 eggs, separated
  • 1/4 teaspoon cream of tartar

Directions

  1. In a skillet, saute corn and tomato in 1 tablespoon butter until tomato is heated through; set aside. In a large saucepan, melt the remaining butter; stir in flour, salt, pepper and cayenne until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add cheese and the reserved corn mixture. In a small mixing bowl, beat egg yolks until thick and lemon-colored, about 3 minutes. Stir in 1/3 cup hot corn mixture; return all to the pan. Cool to room temperature. In another mixing bowl, beat egg whites until soft peaks form. Add cream of tartar: beat until stiff peaks form. Gently fold into corn mixture. Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350 degrees F for 40-45 minutes or until thermometer reads 160 degrees F and top is golden brown. Let stand for 5 minutes before serving.
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