6 tablespoons of butter or margarine
1/4 cup of all-purpose flour
2 cups of milk
1 1/2 teaspoons of mustard
salt and black pepper to taste
4 eggs
4 slices of bread without crust
1/2 cup of finely chopped green onion
1 1/2 cups of cooked corn or 1 can of corned corn
250g of cheddar cheese grated coarsely
4 egg whites at room temperature
6 tablespoons of butter or margarine
1/4 cup of all-purpose flour
2 cups of milk
1 1/2 teaspoons of mustard
salt and black pepper to taste
4 eggs
4 slices of bread without crust
1/2 cup of finely chopped green onion
1 1/2 cups of cooked corn or 1 can of corned corn
250g of cheddar cheese grated coarsely
4 egg whites at room temperature
In a saucepan, melt 4 tablespoons of butter or margarine
Add the all-purpose flour and mix well for about 2 minutes
Gradually add the milk while stirring constantly
Bring to a boil, then reduce heat and simmer for about 5 minutes., stirring occasionally
Season with mustard, salt, and black pepper
Remove from heat and beat in the eggs one at a time, beating well after each addition
Spread the remaining 2 tablespoons of butter or margarine on slices of bread and cut into small cubes
In a large bowl, combine the bread cubes, green onion, corn, cheese, and white sauce
In another bowl, whip the egg whites until stiff peaks form with a pinch of salt
Add a little of these whipped egg whites to the corn mixture and mix well
Add the remaining whipped egg whites and mix gently but thoroughly
Pour into an English-style cake pan (24.5 x 10.5 cm) greased and floured, then cover with parchment paper
Bake in a moderate oven (170°C) for about 45 minutes, or until a toothpick inserted comes out clean
Remove the parchment paper and bake for another 40 minutes or until the toothpick comes out clean again., or to your liking
If desired, decorate with tomato and green onion.
