from: Everyday Food, September 2003
Ingredients
1 tablespoon butter, plus more for baking dish
2 cups milk
1 ½ cups corn kernels
2/3 cup yellow cornmeal
coarse salt
pinch of cayenne pepper
1 cup finely grated sharp cheddar
4 large eggs, separated
Directions
Heat oven to 400. Butter a 2-quart casserole and set aside. In a medium saucepan, combine butter, milk, corn, cornmeal, 1 teaspoon salt, and cayenne. Bring to a boil; reduce heat to medium and simmer, stirring frequently until mixture is slightly thickend, 3 to 4 minutes. Remove from heat; stir in cheese. Let cool until just warm to the touch, about 15 minutes. Stir in egg yolks utnil combined.
In a clean mixing bowl, beat egg whites with a pinch of salt until soft peaks form. Stir 1/3 of the whites into the cornmeal mixture until comined, then gently fold in the remaining whites with a rubber spatula.
Place dish in oven; reduce oven heat to 375. Bake until browned on top but still slightly loose in the center, 25 to 30 minutes. Let cook 5 minutes before serving