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Author Notes: I've had great luck with preparing this dish early Thanksgiving morning and re-heating when it's almost dinner time. Just under bake it slightly at 20 minutes, then cover with foil and put into a 350° oven for 10 minutes before serving. —Big City Kitchen
- 1 tablespoon unsalted butter
- 2 cups whole milk
- 1 1/2 cups fresh or frozen corn kernels
- 2/3 cup yellow cornmeal
- 1 teaspoon sea salt
- 1/4 teaspoon white pepper
- 1 pinch cayenne pepper
- 1 pinch nutmeg
- 1 cup sharp white cheddar cheese, grated
- 2 scallions, chopped
- 4 large eggs, separated
- Preheat oven to 400°. Butter or spray a 2 quart casserole dish and set aside. In a medium saucepan, melt butter and add corn kernels. If using fresh corn, cook for a few minutes to soften kernels up. Add milk, cornmeal, salt, pepper, cayenne and nutmeg. Bring to boil, the reduce heat to medium-low, stirring frequently until mixture has thickened slightly, about 3-4 minutes.
- Remove from heat and stir in cheese and scallions. Let cool until warm to the touch, about 15 minutes. Stir in egg yolks until combined.
- Meanwhile, beat egg whites with a pinch of salt until soft peaks form. Stir in 1/2 of the whites to corn mixture until combined, then gently fold in remaining whites. Pour into prepared dish and place in oven, reducing temperature to 375°. Bake until browned on top but slightly loose in the center, 25-30 minutes. Let cool for a few minutes before serving.