Corn Puff
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Electric Mixer
- Oven
- Casserole (1½ quart)
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- ¾ teaspoon salt
- dash black pepper
- 1 can whole kernel corn, drained,(16 oz / 454 g)
- ⅔ cup mushrooms, sliced, drained, canned or fresh sautéed
- 3 egg yolks
- 3 egg whites
Instructions
- In a bowl, beat egg yolks with an electric mixer until smooth.
- In a mixing bowl, beat the egg whites until stiff peaks form.
- In a large saucepan, melt the butter, then whisk in the flour. Gradually stir in the milk, stirring until smooth and thickened, season with the salt and pepper.
- Preheat your oven to 160° C (325° F), get out a 1½ quart casserole.
- Stir in corn and mushrooms.
- Stir a small amount of sauce into the egg yolks, then pour yolks into the hot sauce.
- Fold the egg whites.
- Pour into the casserole.
- Bake for 1 hour or until a knife inserted halfway from edge to center comes out clean.
- Serve and enjoy.
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