1 (1 lb. 1 oz.) can cream style corn
1 c. milk
1 tbsp. milk
1 tbsp. butter, melted
1 tbsp. sugar
3 lg. eggs, separated

Boil milk and corn together for 10 minutes. Stir in butter, sugar and beat egg yolks. Beat egg whites, fold into corn mixture. Pour into a lightly greased 2 quart casserole. Bake uncovered in moderate oven at 350 degrees for 35 minutes. Makes 8 to 10 servings.