Corn Spoon Bread

Step 1: Preheat oven to 375º. Butter an ovenproof casserole or round 2-qt souffle mold To prepare the batter, in a medium saucepan, combine milk and cornmeal over med-high heat. Bring to a boil, whisking rapidly, and constantly, until very, very thick, about 5 minutes. Season with salt & pepper.

Step 2: Transfer the mixture to a large bowl. Add the corn kernels, chives, and 2 T melted butter. Season with salt & pepper and stir to combine. Add the egg yolks, one at a time, stirring after each addition.

Step 3: Beat egg whites in a separate bowl using a handheld mixer with a pinch of salt until stiff peaks form. Gently fold egg whites into warm cornmeal mixture.

Step 4: Transfer to the prepared dish, smooth the surface with a spatula. Bake until puffed and risen, the inside is firm, but moist and top is golden brown, 35-40 minutes. Serve at once.