2 c. fresh corn, cut off cob
2 tbsp. flour
2 tbsp. sugar
1/2 tsp. salt
1/8 tsp. pepper
1 c. milk
2 egg yolks, lightly beaten
2 egg whites, beaten to soft peaks
1 tbsp. butter

In a mixing bowl, stir together corn, flour, sugar, salt and pepper. Fork in the beaten egg yolks. Fold in egg whites. Pour into a buttered 1-quart casserole. Dot with butter, bake uncovered for 45 to 50 minutes at 350 degrees. Best if served warm.