Instructions: Puree corn in food processor. Combine corn puree and enough milk to make 1 and 1/4 cups liquid. Set aside. In a large bowl, combine butter and egg yolks; beat until smooth. Add corn liquid and whipping cream. Combine cornmeal, flour, baking powder and sugar. Add to corn mixture and blend. Beat egg whites until stiff peaks form. Gently fold into cornmeal mixture. Heat cast iron skillet or baking dish in 375 degree oven. Pour batter into greased skillet or dish (vegetable spray works well to grease). Bake at 375 degrees for 25 minutes.

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