2 cans creamed corn
Salt and pepper to taste
1/2-3/4 c. evaporated milk
6 eggs, separated
2 tbsp. flour or cornstarch
1 tsp. sugar
Butter

Preheat oven to 400 degrees. Butter a 2-3 quart casserole. Beat the egg yolks with the milk, then add the corn, salt, pepper, and flour. Beat the egg whites (in another bowl) until they form stiff peaks. Sprinkle 1 teaspoon sugar into egg whites.

Carefully fold stiff egg white mixture into the corn mixture. Dot the top with butter. Bake 30 to 45 minutes at 400 degrees. (Do not open the oven door or souffle will flop).