Golden Corn Puff

Name: Golden Corn Puff
Ingredients: 1 package (16 ounces) frozen corn, thawed; 1 large tomato, seeded and chopped; 4 tablespoons butter, divided; 3 tablespoons all-purpose flour; 1/2 teaspoon salt; 1/8 teaspoon pepper; Dash cayenne pepper; 1 cup whole milk; 1 cup shredded sharp cheddar cheese; 4 large eggs, separated; 1/4 teaspoon cream of tartar

11 ingredients

4 steps

Ingredients

1 package (16 ounces) frozen corn, thawed
1 large tomato, seeded and chopped
4 tablespoons butter, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
Dash cayenne pepper
1 cup whole milk
1 cup shredded sharp cheddar cheese
4 large 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.
2

In a small 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.
3

In another bowl, beat egg whites until soft peaks form. Add cream of tartar: beat until stiff peaks form. Gently fold into corn mixture.
4

Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until thermometer reads 160° and top is golden brown. Let stand for 5 minutes before serving.