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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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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. Ingredients:
1 package (16 ounces) frozen corn, thawed |
1 large tomato, seeded and chopped |
4 tablespoons butter, divided |
3 tablespoons king arthur unbleached 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:
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.
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