Preparation:
Melt margarine in a saucepan over low heat. Add flour and stir until smooth. Raise heat and slowly add milk, stirring constantly. Bring to a soft boil and lower heat. Stir in garlic powder, tarragon, salt and pepper. Beat egg yolks until thick. Gradually stir about 1/4 of white sauce into yolks. Add remaining sauce and stir in corn.
Beat egg whites until stiff and gently fold into corn mixture. Pour into a small souffl‚‚ dish that has been coated with cooking spray.
Bake at 350 degrees for 50 minutes, or until puffed and golden brown. Serve immediately. |
