Preheat oven to 375 degree F. Lightly coat a 2-1/2-quart casserole with nonstick cooking spray; set aside. In a small saucepan combine the figs and apple juice. Bring just to boiling; remove from heat. Set aside.
In a large saucepan combine the milk, buttermilk, cornmeal, sugar, and salt. Cook and stir over medium heat for 10 to 15 minutes or until very thick and mixture just comes to a boil, stirring often. Remove from heat and stir in corn, butter, and the fig-apple juice mixture.
In a small bowl beat together the egg yolks and baking powder. Gradually stir in 1 cup of the hot cornmeal mixture. Return mixture to the saucepan. In a large mixing bowl beat the egg whites until stiff peaks form. Fold into the corn mixture. Transfer to the prepared dish.
Bake, uncovered, for 45 minutes or until slightly puffed and center appears set. Makes 8 servings.