Golden Corn Puff

• 1 package (16 ounces) frozen corn, thawed
• 1 large tomato, seeded and chopped
• 4 tablespoons butter, divided
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• Dash cayenne pepper
• 1 cup whole milk
• 1 cup shredded sharp cheddar cheese
• 4 large eggs, separated
• 1/4 teaspoon cream of tartar

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 350u0b0 for 40-45 minutes or until thermometer reads 160u0b0 and top is golden brown. Let stand for 5 minutes before serving.

frozen corn, tomato, butter, allpurpose, salt, pepper, cayenne pepper, milk, cheddar cheese, eggs, cream of tartar

Taken from www.tasteofhome.com/recipes/golden-corn-puff/ (may not work)