- 2 cans (15 or 16 ounces) cream-style corn, or 4 cups corn kernals
- 2 cups milk
- 6 eggs, seperated
- 2 Tbls butter
- 2 Tbls sugar
1. In a saucepan heat the corn and milk together about 5 minutes, stirring costantly. Off heat, beat the egg yolks and add to corn-milk mixture with the butter and sugar.
2. In a bowl beat the egg whites until soft peaks form. Fold the whites into the corn mixture.
3. Pour into a buttered 2- quart casserole. Bake 30m to 35 minutes. Do not peek while baking.