Golden Corn Puff Food

GOLDEN CORN PUFF

Steps:

• 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. , 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. , In another bowl, beat egg whites until soft peaks form. Add cream of tartar: beat until stiff peaks form. Gently fold into corn mixture. , 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.

CARAMEL PUFF CORN

Steps:

• Place puff corn in a large roaster pan.
• In 2 quart sauce pan bring the butter, sugar & corn syrup to bring to boil, then cook for 2 minutes.
• Add the baking soda- this will cause the caramel mixture to foam up.
• Stir well and remove from heat.
• Pour over puff corn in roaster and bake in 250* oven for 45 minutes, stirring every 10-15 minutes.
• Remove from oven, spread out onto wax paper to cool.

GOLDEN PUFF

Steps:

• Spray with oil a 12x8-inch baking dish.
• Cover bottom of dish with a layer of soda crackers.
• Add cheese slices.
• Top with remaining crackers.
• Beat together eggs, milk, mustard and pepper.
• Pour on top of crackers.
• Cover.
• Set dish is refrigerator overnight.
• Sprinkle with paprika.
• If your mixture is not completely covered add more milk.
• Bake in a preheated oven 375° 45 minutes.

GOLDEN CORN PUFF

Steps:

• 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. In a small mixing 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. In another mixing bowl, beat egg whites until soft peaks form. Add cream of tartar: beat until stiff peaks form. Gently fold into corn mixture. Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350 degrees F for 40-45 minutes or until thermometer reads 160 degrees F and top is golden brown. Let stand for 5 minutes before serving.