Golden Corn Puff Recipe
Golden Corn Puff Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 30 min. + cooling Bake: 40 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 30 min. + cooling Bake: 40 min.

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 milk
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 4 eggs, separated
  • 1/4 teaspoon cream of tartar

Directions

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 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 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° for 40-45 minutes or until thermometer reads 160° and top is golden brown. Let stand for 5 minutes before serving. Yield: 4-6 servings.
Originally published as Golden Corn Puff in Country Extra July 2000, p51

Nutritional Facts

1 each: 296 calories, 18g fat (11g saturated fat), 188mg cholesterol, 454mg sodium, 23g carbohydrate (5g sugars, 2g fiber), 13g protein.

  • 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 milk
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 4 eggs, separated
  • 1/4 teaspoon cream of tartar
  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. Yield: 4-6 servings.
Originally published as Golden Corn Puff in Country Extra July 2000, p51

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