SPOON BREAD WITH CORN Serves 6-8
		INGREDIENTS 9      tablespoons unsalted butter, softened 3      medium-sized fresh ears of corn, husked 3      cups milk 2      teaspoons salt 1      cup white cornmeal, preferably water-ground 3      egg yolks 1      tablespoon sugar 1/4      teaspoon ground nutmeg, preferably freshly grated 1/8      teaspoon ground hot red pepper (cayenne) 3      egg whites INSTRUCTIONS Preheat the oven to 350 degrees. With a pastry brush, spread 1 tablespoon of the softened butter evenly over the bottom and sides of a 2-quart casserole. Set aside. Using the teardrop-shaped holes of a hand grater, shred the corn into a bowl. Then, with a rubber spatula, scrape the corn and the liquid that has accumulated around it into a heavy 2- to 3-quart saucepan. Add 2 cups of the milk and the salt and bring to a boil over high heat. Pour in the cornmeal slowly enough so that the boiling continues at a rapid rate and stir constantly with a wooden spoon to keep the mixture smooth. Reduce the heat to low and, stirring from time to time, simmer uncovered until the mixture is so thick that the spoon will stand up unsupported in the middle of the pan. Remove the pan from the heat and immediately beat in the remaining 8 tablespoons of softened butter, a few spoonfuls at a time. Add the remaining cup of milk and, when it is completely incorporated, beat in the egg yolks, one at a time, and the sugar, nutmeg, and red pepper. In a deep mixing bowl, preferably of unlined copper, beat the egg whites with a wire whisk or a rotary or electric beater until they are stiff enough to form unwavering peaks on the beater when it is lifted out of the bowl. Scoop the egg whites over the corn mixture and, with a rubber spatula, fold them together gently but thoroughly. Pour the mixture into the buttered casserole, spreading it evenly and smoothing the top with the spatula. Bake uncovered in the center of the oven for 35 to 40 minutes, or until the top of the spoon bread is golden brown and the center barely quivers when the casserole is gently moved back and forth. Serve the spoon bread at once, directly from the casserole. Serves 6-8.