1 c. canned or fresh corn
2 3/4 c. milk
1 tsp. salt
1 c. yellow cornmeal
1/2 c. sweet butter, cut in 1" pieces
3 eggs, room temperature, separated
2 tsp. sugar or adjusted to taste
1/4 tsp. nutmeg

Chop corn slightly in medium saucepan bring corn and 2 cups of the milk, salt to a boil, over medium heat. Slowly stir in cornmeal, return to boil and stir until very thick (this will only take 1 minute or less). Remove from heat and stir in the butter immediately, then stir in remaining 3/4 cup of milk. Blend in yolks one at a time then add sugar and nutmeg. This mixture can be made 4 to 6 hours ahead of time and let this sit at room temperature if not using for a while. Beat whites until stiff, not dry. Fold 1/4 of the whites into corn mixture then fold in rest. Blend gently but thoroughly. Pour into a buttered 2 quart souffle dish, bake 10 minutes at 400 degrees. Reduce to 375 degrees for 50 to 55 minutes. Serve hot.