Corn Puff

Corn Puff

1/2 cup butter
1/4 cup flour
1 cup milk
1 can (15 oz) cream-style corn
5 eggs, separated
1 1/2 cup grated cheddar cheese
1/2 cup grated Swiss or Provolone cheese
1/4 tsp cream of tartar
1/8 tsp garlic powder
1/8 tsp cayenne pepper or 1/2 cup green chile

Melt butter and stir in flour.  Cook one minute, stirring then stir in milk.
Add garlic and cayenne.  Cook to thicken sauce. Stir in corn.  Stir in eggs
one at a time.  Stir in cheese.  Whip whites with tartar sauce.  Stir a
fourth of the egg whites into the corn mixture to lighten it, then fold in
the remainder of the whites into the corn. Spoon gently into a greased deep
casserole or souffle dish.  Bake at 350 for 1 hour until puffed and golden.
Elizabeth Felker

Note: I often saute a finely minced clove of garlic in the butter instead of
using the garlic powder.

Source:

rec.food.cooking, rec.food.recipes