Sweet Corn Spoonbread - The Local Palate

Ingredients

• 1 cup cornmeal
• 2 ¾ cups whole milk, divided
• 4 tablespoons unsalted butter
• 2 cups corn kernels (3–4 ears of corn or if frozen, defrosted and well drained)
• 1 teaspoon sugar
• 1 teaspoon salt
• ⅛ teaspoon cayenne
• 3 large eggs, separated into yolks and whites
• ¼ teaspoon cream of tartar