- 4 cups milk
- 1 1/4 cups cornmeal
- 1 1/2 teaspoons salt
- 1 cup sweet corn
- 1/3 cup chopped green onions
- 1/4 cup unsalted butter, cubed
- 3 eggs, separated
- Preheat oven to 375 degrees F (190 degrees C). Butter one 8x8x2- inch glass baking dish.
- Whisk milk, cornmeal, and salt in a heavy saucepan over medium heat. Bring mixture to a boil, whisking constantly until mixture begins to thicken, about 4 minutes. Reduce heat to low and cook until the mixture is very thick, stirring frequently, about 20 minutes.
- Transfer cornmeal to a large bowl. Stir in corn, green onions, and butter. Add the egg yolks one at a time, stirring after each one.
- Beat the egg whites until stiff peaks form. Fold half of the egg white mixture into the warm cornmeal to lighten it; fold in remaining egg whites. Spread the batter evenly in the prepared pan.
- Bake in preheated oven until light, puffed and golden brown, about 30 minutes. Serve immediately.