2 cups fresh or frozen corn (about 10 ounces), thawed
2 cups 2% milk
1 tablespoon sugar
3/4 cup heavy whipping cream
1/2 cup butter, melted
1 tablespoon canola oil
1 cup chopped sweet onion
3 ounces cream cheese, softened
1 teaspoon plus 1/8 teaspoon salt, divided
1/2 teaspoon freshly ground pepper
1/8 teaspoon baking soda
Separate eggs; let stand at room temperature 30 minutes. Grease a 2-1/2-qt. souffle dish; dust lightly with 2 tablespoons cornmeal.
Preheat oven to 350°. Place corn, milk and sugar in a blender; cover and process until smooth. Add cream and melted butter; cover and process 15-30 seconds longer.
In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Stir in corn mixture, cream cheese, 1 teaspoon salt, pepper and remaining cornmeal until heated through. Remove to a large bowl.
Whisk a small amount of hot mixture into egg yolks; return all to bowl, whisking constantly.
In a large bowl, beat egg whites with baking soda and remaining salt on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into corn mixture. Fold in remaining egg whites. Transfer to prepared dish.
Bake 45-50 minutes or until the top is deep golden brown and puffed and center appears set. Serve immediately.