Ingredients

1 1/2 C. frozen whole kernel corn
1 Tbsp. butter or margarine
1 small yellow onion, chopped
4 large egg whites
2 large egg yolks
1 Tbsp. sugar
1 Tbsp. flour
1/4 tsp. salt
1/8 tsp. ground nutmeg
1/8 tsp. ground cayenne pepper
1 1/2 C. milk

Cooking Instructions

Preheat the oven to 350°. In a small saucepan, bring 1/2″ of water to a boil over high heat. Add the corn. Lower the heat and simmer, covered, for 5 minutes or until tender. Drain, removing the corn. In the same saucepan, melt the butter over moderate heat. Add the onion and cook for 5 minutes or until tender; set aside. In a small bowl, with an electric mixer on HIGH, beat the egg yolks for 3 minutes or until light yellow and thickened. Stir in the corn, onion mixture, sugar, flour, salt, nutmeg, and cayenne pepper. Stir in the milk. Fold in the beaten egg whites. Pour into an 8″x8″x2″ baking dish. Bake for 35 to 40 minutes or until a knife inserted near the center comes out clean. Serves 6.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: