1 (16 oz.) can cream style corn
1 c. milk
3 eggs, separated
3 tbsp. butter, melted
1 tbsp. sugar
2 tbsp. cornstarch
1/2 tsp. salt
Pepper

Preheat oven to 325 degrees. Grease 2 1/2 quart casserole dish. Stir together corn, milk, egg yolks, butter, sugar, cornstarch, salt and pepper. Beat egg whites in another bowl until stiff, but not dry. Fold into corn mixture and pour all into casserole. Bake until golden, about 45 minutes. The mixture will be moist. Serve immediately. Serves 6.