4    Eggs, separated
2 tb Butter or margarine, melted
- and cooled
1 tb Sugar
1 tb Brown sugar
1 ts Salt
1/2 ts Vanilla extract
1 pn Ground cinnamon
1 pn Nutmeg
2 c  Fresh whole kernal corn
- (4 medium ears)
1 c  Light cream
1 c  Milk

In a mixing bowl, beat egg yolks until thick and lemon-colored, 5-8
minutes. Add butter, sugars, salt, vanilla, cinnamon and nutmeg; mix well.
Add corn. Stir in cream and milk. Beat egg whites until stiff; fold into
yolk mixture. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered,
at 350 for 35 minutes or until a knife inserted near the center comes out
clean. Cover loosely during last 10 minutes of baking if necessary to
prevent overbrowning.