1 can kernel corn (1 1/2 c.)
2 c. milk
3 eggs, separated
3 tbsp. melted butter
1/2 tsp. salt
1 tsp. sugar
1 tbsp. cornstarch

Drain corn. Dissolve cornstarch in milk and stir in sugar and salt; add melted butter. Beat egg whites until stiff. Use some batter to beat yolks. Fold yolks into batter, then fold in whites. Fold in corn.

Pour into buttered casserole. Bake 40 minutes in 375 degree oven or until done (inserted knife to center should come out clean). Serve hot.