Corn Casserole

by Debara Valeri

2 cups uncooked corn kernels (4 large ears and or 1 can)
1⁄2 cup grated cheddar cheese
3 large eggs, plus 1 extra white
1⁄4 cup butter, melted
1⁄2 cup light cream
1 teaspoon sugar
1⁄2 tsp salt
Pinch of cayenne
1 can of chopped chilies

Preheat the oven to 325°. Generously butter a 2 quart baking·dish. Place the corn kernels and cheese in a large mixing bowl and toss to combine.

Separate the eggs and set the whites aside. Whisk together the egg yolks, melted butter, cream, sugar, salt, and cayenne. Stir in the chili peppers. Pour over the corn and cheese and blend well.

Whisk the 4 egg whites until soft peaks form. Fold into the corn mixture. Transfer to the prepared baking dish and bake for 1 hour or until surface is browned and the center is delicately set. Allow to cool for 10 minutes and serve.