Sweet Corn Spoonbread

Step 1: Place oven rack in the middle position and heat oven to 400 degrees. Grease 1 1/2-quart soufflé dish or 8-inch-square baking dish.

Step 2: Whisk cornmeal and 3/4 cup milk in bowl until combined; set aside.

Step 3: Melt butter in Dutch oven over medium-high heat. Add the corn and cook until beginning to brown, about 3-5 minutes. Stir in remaining milk, sugar, salt, and cayenne and bring to a boil. Remove from heat, cover, and let mixture steep for 15 minutes.

Step 4: Transfer the warm corn mixture to a blender or food processor and puree until smooth. Return corn mixture to the pot and bring to a boil again. Reduce heat to low and add cornmeal mixture, whisking constantly, until thickened, 2 to 3 minutes.

Step 5: Scrape the mixture into a large bowl and cool to room temperature, about 20 minutes. Once mixture is cool, whisk in egg yolks until combined.

Step 6: With electric mixer on medium-low speed, beat egg whites and cream of tartar until frothy, about 1 minute. Increase speed to medium-high and beat until stiff peaks form, about 3 minutes. WHISK one-third of whites into corn mixture, then gently FOLD in remaining whites until combined. Scrape mixture into prepared dish and transfer to oven.

Step 7: Reduce oven temperature to 350 degrees and bake until spoonbread is golden brown and risen above rim of dish, about 45 minutes. Serve immediately.

For Individual Spoonbreads: To make individual spoonbreads, prepare recipe as directed and divide batter among 6 greased 7-ounce ramekins. Arrange ramekins on rimmed baking sheet and bake as directed, reducing cooking time to 30 to 35 minutes.