Ingredients Jump to Instructions ↓

  1. 1 package (16 ounces) frozen corn, thawed

  2. 1 large tomato, seeded and chopped

  3. 4 tablespoons butter, divided

  4. 3 tablespoons all-purpose flour

  5. 1/2 teaspoon salt

  6. 1/8 teaspoon pepper Dash cayenne pepper

  7. 1 cup milk

  8. 1 cup (4 ounces) shredded sharp cheddar cheese

  9. 4 eggs, separated

  10. 1/4 teaspoon cream of tartar

Instructions Jump to Ingredients ↑

  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 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.


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