Ingredients
4 eggs, separated2 tablespoons butter, melted and cooled1 tablespoon sugar1 tablespoon brown sugar1 teaspoon salt1/2 teaspoon vanilla extractDash each ground cinnamon and nutmeg2 cups fresh or frozen corn1 cup half-and-half cream1 cup milk
Preparation
In a bowl, beat yolks until lemon-colored, 5-8 minutes. Add the butter, sugars, salt, vanilla, cinnamon and nutmeg; mix well. Add corn. Stir in cream and milk. In a small bowl, beat egg whites on high speed until stiff; fold into yolk mixture.
Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 35 minutes or until a knife inserted in the center comes out clean. Cover loosely with foil during the last 10 minutes of baking if top browns too quickly.
