Here, so I'll be able to find it (and you will too!), is my great-grandmother's spoonbread recipe, altered to include whole corn:
2 c. milk
1/2 c. cornmeal
1/2 tsp. salt
2 T butter
1 small can corn
In a double boiler, scald milk, add cornmeal and salt, and cook 20 min. or more until it's pretty firm.
While it's cooking, beat egg whites until stiff.
Remove pan from heat, stir in egg yolks. Add drained corn.
In a well-greased souffle pan, fold in the egg whites and the corn mixture.
Bake at 350 for thirty minutes or so.