1 Preheat oven to 400°. Butter a 2-quart baking dish. In a large

saucepan, combine butter, milk, corn, cornmeal. 1 teaspoon

salt, and pinch of cayenne. Bring to a boil; reduce heat to medium

and simmer, stirring frequently, until mixture is slightly

thickened, 3 to 4 minutes. Remove from heat; stir in cheese.

Let cool just until warm to the touch, 15 minutes. Stir in egg

yolks until combined.

2 In a large bowl, using an electric mixer, beat egg whites and

pinch of salt on high until soft peaks form. With a rubber spatula,

stir one-third the whites into corn mixture until combined, then

gently fold in remaining whites. Pour into dish.

3 Place dish in oven; reduce heat to 375°. Bake until browned

on top and slightly loose in center, about 30 minutes. Let cool

slightly before serving .