Preheat the oven 375 degrees F. Use some of the butter to generously coat the inside of a 1-quart shallow baking dish.

Whisk together milk, cornmeal and salt in a large saucepan. Place over medium-high heat and whisk constantly until mixture boils, then continue to whisk another minute over heat until it is very thick. Remove pan from heat and whisk in remaining butter and herbs. Allow mixture to cool slightly then whisk in the egg yolks. Stir in corn kernels and cheese.

In a clean bowl, beat egg whites until they form soft peaks. Gently fold them into corn mixture in saucepan. Pour batter into prepared baking dish; should fill it just shy of the top. Bake for 30 minutes or until very puffed and deeply browned. Serve immediately.

*As with any souffle, it is normal for the top to collapse, once removed from the oven.

Recipe Courtesy of the American Butter Institute (ButterIsBest).