Title: Corn and smoked turkey pudding
 Categories: 
      Yield: 4 Servings
 
      2 tb Butter
    1/2 c  Finely sliced onions
      1 c  Finely sliced red bell
           Peppers
      1 tb Cornstarch dissolved in
           TB chicken broth
      1 c  Light cream
      4    Eggs, separated
      1 ts Dijon mustard
      2 c  Thawed frozen corn kernels
      1 c  Shredded smoked turkey or
           Chicken breast
           Salt and freshly ground
           Black pepper
 
  Preheat oven to 350 degrees.
  
  Heat butter in a 9-inch skillet. Cook the onions and peppers until
  soft and onions are a little brown. Cool to room temperature. Butter
  a 2 quart baking dish (not too deep).
  
  When cool transfer these to a mixing bowl and add cornstarch, cream,
  egg yolks and mustard. Whisk well to blend.
  
  Fold the corn and turkey into the egg mixture. Season with salt and
  pepper. Beat the egg whites until they hold stiff peaks but are not
  dry and fold them into the egg yolk mixture. Transfer to the buttered
  baking dish and bake for 35 to 40 minutes or until brown and puffy.
  
  Serve with a side dish of sliced ripe tomatoes and vinaigrette.
  
  Yield: 4 servings