Fresh Corn Spoon Bread 
Makes 8 servings  

4 cups milk
1 1/4 cups yellow cornmeal
1 1/2 teaspoons salt
1 cup cooked corn kernels
1/3 cup finely chopped green onions
1/4 cup unsalted butter cut into pieces
3 eggs
                  
1. Preheat oven to 375 degrees F. Butter one 8x8x2" glass
   baking dish. Separate the eggs. 
2. Whisk milk, cornmeal and salt in a heavy saucepan over
   med heat. Bring mixture to a boil, whisking constantly
   until mixture begins to thicken, about 4 mins. Reduce
   heat to low and cook until the mixture is very thick,
   stirring frequently, about 20 mins. 
3. Transfer cornmeal to a large bowl. Stir in corn, green
   onions and butter. Add the egg yolks 1 at a time, stirring
   after each one. 
4. Beat the egg whites until stiff peaks form. Fold the egg
   whites into the warm cornmeal mixture in two additions.
   Spread the batter evenly in the prepared pan. 
5. Bake at 375 degrees F until light, puffed and golden
   brown, about 30 mins. Serve immediately.