Preheat the oven to 450F.

Spray an 8-by-11-inch baking pan with vegetable oil cooking spray and set aside.

Place the thawed frozen corn kernels and milk in a food processor.

Pulse-chop to make a slightly textured puree.

Set aside the corn puree.

Separate the eggs.

In a large bowl, whisk the egg yolks until thickened.

Beat in the sugar, then the salt, cornmeal, melted butter, and Monterey Jack cheese.

Stir well to combine all ingredients.

Add the pulsed corn kernels to the yolk mixture.

Sprinkle the baking powder over the mixture and stir in with a few quick strokes.

In a separate large bowl, beat the reserved egg whites with cream of tartar (if using) until stiff and glossy, but not dry peaks form.

Gently fold the egg whites into the corn mixture until just combined.

Transfer the mixture to the prepared baking pan.

Immediately put the pan into the preheated oven.

Bake for 10 minutes at 450F.

Lower the oven temperature to 350F and continue baking for 40-45 minutes, or until the top is deeply browned but still soft.

Scoop the spoonbread out of the pan to serve.