1 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1 c. milk
2 egg yolks, well beaten
1/2 c. grated sharp Cheddar cheese
2 c. corn (canned or fresh)
2 egg whites, stiffly beaten

Melt butter over low heat. Stir in flour; add salt; then gradually stir in milk. Cook and stir over medium heat until mixture comes to a boil and is thickened. Add egg yolks, cheese and corn. Stir until cheese melts. Remove from heat and cool slightly. Fold in egg whites. Pour into greased 1 1/4 quart casserole and bake at 350 degrees for 25 to 30 minutes. Serve immediately. Makes 4 to 6 servings.