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1 cup cornmeal
2 3/4 cups whole milk
4 tablespoons unsalted butter, plus additional for greasing dish
2 cups corn kernels (from 3 to 4 ears of corn, or frozen, if defrosted and well drained)
1 teaspoon sugar
1 teaspoon salt
1/8 teaspoon cayenne
3 large eggs, separated
1/4 teaspoon cream of tartar
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