1 pkg. frozen corn
3 c. milk
1 c. cornmeal
2 tbsp. + 2 tsp. butter
Slat
2 tsp. baking powder
3 eggs, separated

Preheat oven to 325 degrees.

Cook corn according to directions. Drain. Cool. Heat 2 cups milk.

Mix cornmeal with remaining cup of milk; add to hot milk. Cook until thick; stir constantly. Add butter and salt; let cool. Add corn, baking powder and slightly beaten egg yolks, mixing well.

Beat egg whites until stiff; fold into cornmeal mixture. Pour all into casserole. Bake about 45 minutes. Yield: 6 to 8 servings.