Preheat oven to 375 degrees F (190 degrees C). Butter one 8x8x2- inch glass baking dish.
Whisk milk, cornmeal, and salt in a heavy saucepan over medium heat. Bring mixture to a boil, whisking constantly until mixture begins to thicken, about 4 minutes. Reduce heat to low and cook until the mixture is very thick, stirring frequently, about 20 minutes.
Transfer cornmeal to a large bowl. Stir in corn, green onions, and butter. Add the egg yolks one at a time, stirring after each one.
Beat the egg whites until stiff peaks form. Fold half of the egg white mixture into the warm cornmeal to lighten it; fold in remaining egg whites. Spread the batter evenly in the prepared pan.
Bake in preheated oven until light, puffed and golden brown, about 30 minutes. Serve immediately.
You may use frozen corn, thawed, instead of fresh corn.
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