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–+ servings

Corn Puff

Adapted from a recipe in the Casserole Cook Book, page 39.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Course Side Dish
Cuisine American
Servings 6 servings

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.