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 .
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