Corn Spoon Bread

• 2 tablespoons butter, melted, plus more for the pan
• 2 cups whole milk
• 1 cup yellow enriched cornmeal, very fine
• salt and black pepper
• 1 (10 ounce) can cream-style corn
• 1/2 cup frozen corn, thawed
• 2 tablespoons fresh chives, chopped
• 2 eggs, seperated

1. Preheat oven to 375u0b0F Butter an oven-proof casserole or round souffle dish.
2. In a medium saucepan, combine milk and cornmeal over medium-high heat. Bring to a boil, whisking rapidly and constantly, until very thick (@ 5 min). Season with salt and pepper.
3. Pour into a large bowl. Add the corn, chives, and the 2 tbsp of butter. Season again with salt and pepper and stir to combine. Add the egg yolks one at a time, stirring after each addition.
4. In a separate bowl, beat the egg whites and a pinch of salt using a hand-held mixer until stiff peaks form. Fold meringue mixture into the cornbread mixture.
5. Pour the cornbread mixture into the pan and spoon with a spatula. Bake 35-40 minutes. The spoon bread should be puffed and risen with a golden brown top and the insides should be firm and moist. Serve immediately.

butter, milk, yellow enriched cornmeal, salt, creamstyle, frozen corn, fresh chives, eggs

Taken from www.food.com/recipe/corn-spoon-bread-341938 (may not work)