Moo's Pirate Rummy Spoonbread

This stuff is amazing. And that's all I have to say about that. A major palate pleaser.

2 cups whole milk
1 can coconut flakes
3/4 cup cornmeal
1 tsp salt
1/4 tsp nutmeg
2 T butter
1 package frozen corn souffle, defrosted
1 package frozen kernel corn, defrosted and drained
4 eggs, separated
2 T dark Jamaica rum

Heat milk and coconut together. Do NOT boil. Gradually add cornmeal. Stir constantly until thickened. Remove from heat. Add salt, nutmeg, butter. Fold in the defrosted corn souffle and corn. Beat in egg yolks, one at a time. Preheat oven to 350 degrees. Fold in rum. Beat egg whites until stiff, then fold into mixture. Turn mixture into a buttered baking pan, set that pan in boiling water in 350 degree oven. Bake for 1 to 1-1/2 hours (you'll have to check regularly as the water slows down the baking process and all ovens are different). Serve immediately with butter.