3 tbsp. butter
3 tbsp. fresh bread crumbs
3 ears fresh corn scraped (1 1/2 c.)
1/3 c. cornmeal
2 c. hot milk
1 green onion, finely chopped (2 tbsp.)
2 egg yolks
2 egg whites
2 tsp. sugar
Salt & pepper to taste

Butter the bottom and sides of 1 1/2 quart souffle dish with 1 tablespoon butter and dust lightly with bread crumbs. Mix corn with corn meal and add hot milk. Stir constantly over medium heat until mixture comes to a boil and thickens.

Melt remaining butter in another pan, add onion and cook briefly until soft. Combine with corn meal mixture.

Beat egg yolks until light. Add a little of corn meal mixture to egg yolks, then return to hot mixture. The spoon bread may be made ahead to this point, covered and refrigerated and carefully reheated to warm when ready to add egg whites.

1 hour and 15 minutes before serving, preheat oven to 325 degrees. Beat egg whites until stiff, then add sugar. Add 1 spoonful of whites to corn meal and egg mixture to soften, then pour entire mixture on top of egg whites and fold in.

Pour into prepared dish, place dish in larger pan. Add hot water to 1 inch up sides of dish. Bake 3/4-1 hour until knife inserted comes out clean. Serves 6- 8 persons.