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Golden Corn Puff

 Golden Corn Puff
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.
4-6 ServingsPrep: 30 min. + cooling Bake: 40 min.


  • 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


  • 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

2 of 2

Golden Corn Puff (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 296 calories, 18 g fat (11 g saturated fat), 188 mg cholesterol, 454 mg sodium, 23 g carbohydrate, 2 g fiber, 13 g protein.