3 tbsp. butter
3 tbsp. fresh bread crumbs
3 cans fresh corn (about 1 1/2 c. scraped)
1/3 c. yellow corn meal
1/2 tsp. pepper
1/2 tsp. salt
2 c. hot milk
1 finely chopped green onion (2 tbsp.)
2 lg. eggs (separate whites and yolks)
2 tsp. sugar

Butter sides and bottom of a 1 1/2 quart oven-proof deep casserole dish with 1 tablespoon of butter. Dust lightly with the bread crumbs.

In a 2-quart saucepan, combine corn meal, corn, pepper and salt. Add the hot milk while stirring. Cook over medium heat until mixture boils and thickens, stirring occasionally.

In small skillet, melt remaining 2 tablespoons of butter. Add green onion and saute until just softened, about 5 minutes. Add the onion and butter to the corn meal mixture.

In medium bowl, beat egg yolks until light. Stir 2 tablespoons hot corn meal mixture into yolks; stir yolk mixture into remaining corn meal mixture until well combined.

Heat oven to 325 degrees. In a medium bowl, combine egg whites and sugar; beat until stiff but not dry. Stir large spoonful of egg whites into corn meal mixture to lighten it; then fold remaining whites into mixture.

Pour spoon bread mixture into prepared dish; place dish inside larger pan and add water to a depth of 1 inch up side of dish. Bake 45 to 60 minutes, or until knife inserted in center comes out clean. Serve immediately. 6 servings.