Souffle Cornbread

This recipe was given to me by my friend Kiara Munk....a true Southerner!  This recipe is AMAZING!!
A Southern Living  recipe. It is really good:sweet and moist!  Goes great with Chili. This is what they had to say about it: The steps involved in preparing this cornbread are well worth it.  It's so moist and delicious you won't need extra butter.
Some Southern foods just wouldn't be the same cooked in anything except cast iron.  Cornbread's one of them.

1 (14oz) can cream-style corn
6  Tbs butter, softened
2 Large eggs, separated
1/2 cup whipping cream
1 1/2 cups yellow corn meal
1 cup all-purpose flour
1 Tb baking powder
1 1/4 tsp salt
1/3 cups sugar
1 Tb shortening

Process corn in a blender until smooth, stopping to scrape down sides.  Beat butter and egg yolks in a large mixing bowl at medium speed with an electric mixer until smooth.  Add pureed corn and whipping cream, stirring well.  (Mixture will be lumpy). Combine cornmeal and next 4 ingredients: add to corn mixture, stirring until blended.  Heat shortening in a 9-10 inch cast-iron skillet in a 375 degree oven for 6 minutes.  Beat egg whites at high speed until stiff peaks form; gently fold into cornmeal batter.  Remove skillet from oven.  Pour batter into hot skillet.  Bake at 375 degrees for 25-30minutes or until golden.  
Makes 8 servings. Prep: 17min   Bake:30 minutes