Corn Spoonbread
Serves 12 people

6 Cups Milk
2 Cups Yellow Corn Meal
2 Tbs. Salt
2 Tbs. Sugar
4 Cups Blanched Corn
Scrapings from the Cob (after corn is cut off cob, scrape with spoon)
1/4 lb. Butter
9 Eggs Separated
1. Combine corn meal, salt, and sugar in a small bowl.
2. In a heavy bottom pot, bring milk to boil. Whisk in corn meal mixture till smooth.
3. Cook over low heat till very thick, about ten minutes.
4. Remove from heat. Stir in butter, corn, and corn scrapings, then egg yolks one at a time.
5. Whip egg whites to medium peak. Whisk in 1/2 the beaten whites until incorporated, then fold in the remaining whites.
6. Pour into buttered 9X13 casserole and bake immediately in a 350 degree oven about 40-45 minutes until just set.
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