Fresh Corn Bread

6 ears corn (2 cups)
4 cups milk
2/3 cup cornmeal
1 tsp. salt
1/2 cup butter
1 Tbsp. sugar
3 eggs

Cut corn kernals from cob. Add to 2 cups hot milk. Stir in cornmeal and salt. Cook mixture 5 minutes, stirring continuously. Remove from heat. Beat in butter and sugar. Beat together egg yolks and remainder of cold milk. Add to first mixture. Beat egg whites stiff and dry. Fold into mixture and pour into buttered baking dish. Bake at 350 degrees for 30 minutes. Serve immediately.