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Golden Corn Puff

Total Time

Prep: 30 min. + cooling Bake: 40 min.


4-6 servings

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.


  • 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


  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.

Nutrition Facts

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

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