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Scald the milk, stir in the cornbread. Cook and stir until thickened. Remove from heat, stir in the 2 tablespoons of butter and the salt, set aside to cool slightly. Beat the egg yolks, one at a time, into slightly cooled cornmeal mixture. Fold in the corn, chives, and egg whites. Turn into a greased 10 x 6 x 1 1/2 inch baking dish. Bake in a 350ºF. oven for 35 to 40 minutes or until golden brown. Serve with butter. Makes 6 servings