In a mixing bowl, beat egg yolks until thick and lemon colored, 5 to
8 minutes. Add butters, sugars, salt, vanilla, cinnamon, and nutmeg;
mix well. Add corn. Stir in cream and milk. Beat egg whites until
stiff; fold into yolk mixture. Pour into a greased 1-1/2 qt baking
dish. Bake, uncovered, at 350°F for 35 minutes or until a knife
inserted near the center comes out clean. Cover loosely during last
10 minutes of baking if necessary to prevent overbrowning.
