Corn Spoon Bread

Butter eight 4-to-8-ounce ramekins or custard cups; coat with cornmeal. Tap out excess. In a saucepot over medium-high heat, bring milk, cream, sugar, salt and cayenne pepper to a simmer. Stir in grated corn and corn kernels. Reduce heat to medium. Add cornmeal, cook stirring constantly to prevent sticking, about 5 minutes. Reduce heat to medium-low. Cook until mixture is thickened like grits, 10 minutes more. If mixture is too thick stir in a little water. Remove from heat; let cool to room temperature.

Heat oven to 350⁰F. When corn mixture is cool, stir in cheese, sour cream, scallions and egg yolks. In a small bowl beat egg whites until soft peaks form. Fold into cornmeal mixture. Spoon mixture into ramekins filling each 4/5 full. Place ramekins in a baking pan large enough to fit them all comfortably. Fill the pan with enough hot water to come halfway up the sides of the ramekins. Cover the pan with foil. Bake 10 minutes. Remove foil. Bake until the breads are set and lightly browned, 10 to 15 minutes longer. The breads should still be a little jiggly in the middle like a soufflé. Remove from oven. Using tongs remove ramekins from the water bath. Let cool 5 minutes. Run a small knife around the cup to loosen the edge of the bread. Gently turn out the bread upside down on plate and then flip right side up. Serve hot.