2 tsp. butter or margarine
6 oz. jack or muenster cheese, grated
1 tsp. freshly grated parmesan cheese
1 tsp. salt
11⁄2 C. canned corn, save some liquid
1 small onion, chopped fine
11⁄2 C. yellow cornmeal
3 eggs, separated
2/3 C. milk
5 tsp. oil

Set oven at 400 degrees. Cover bottom and sides of an 8-inch square baking dish with 1 tsp. butter. Scatter parmesan over the butter. Set aside. Put corn into blender or processor with a tsp. or 2 of liquid from can. Blend until it becomes a smooth puree. In a large bowl, combine corn puree, cornmeal, milk, 1/4 C. oil, grated jack or muenster and salt. Mix thoroughly. In heavy skillet, heat remaining tsp. oil over moderate heat. Add onions and cook, stirring often for 4-5 minutes until soft and transparent but not brown. Scrape onions into cornmeal mixture. In a small deep bowl, beat egg whites until they form stiff but- still-moist peaks. In a separate bowl, beat yolks. Fold yolks into whites, then into corn mixture. Spread into baking dish. Dot top with bits of rest of butter. Bake 45 minutes.