Instructions: * Note: One (28-ounce) package frozen whole kernel corn, thawed, may be substituted.

Process corn in a food processor 1 to 2 minutes or until juicy, stopping to scrape down sides. Pour corn through a wire-mesh strainer into a 2-cup liquid measuring cup, discarding solids. (You will need 1 1/4 cups liquid. If liquid doesnt readily separate from solids in processing, combine 3/4 cup processed corn and 1/2 cup milk.)

Beat butter and egg yolks in a large mixing bowl at medium speed with an electric mixer until smooth. Add corn liquid and whipping cream, stirring until blended. (Mixture will be lumpy.)

Combine cornmeal and next 3 ingredients; add to corn mixture, stirring until blended.

Heat a 10-inch cast-iron skillet in a 375 degrees oven 5 to 10 minutes.

Beat egg whites at high speed with an electric mixer until stiff peaks form; fold into cornmeal mixture.

Remove skillet from oven; coat with cooking spray. Pour cornmeal mixture into skillet. Bake at 375 degrees for 25 to 30 minutes or until golden.

This recipe yields 8 servings.

Comments: Juicing the corn in the processor unlocks the flavor in each kernel.

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