Sweet Corn Spoonbread

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1 cup cornmeal

2 3/4 cups whole milk

4 tablespoons unsalted butter

2 cups corn kernels (from fresh cobs, or frozen, thawed and patted dry)

2 tablespoons sugar

1 teaspoon salt

1/8 teaspoon cayenne pepper

3 large eggs, separated

1/4 teaspoon cream of tartar

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