2 tablespoons butter
2 tablespoons salad oil
1/2 onion, chopped fine
1 cup corn kernels, canned or fresh
1 tablespoon sugar
Salt and pepper, to taste
1/2 cup grated cheddar cheese
3 eggs, separated
Heat butter and salad oil in skillet. Saut onion, add corn, sugar, salt and pepper. Cool and add cheese and well-beaten egg yolks. Fold in stiffly beaten egg whites. Pour in well-greased 9-by-11-inch casserole and set in pan of hot water. Bake in 350-degree oven for 1 hour. Serve at once.
