Corn Pudding 

INGREDIENTS: 
2 tablespoons butter 
2 tablespoons salad oil 
1/2 onion, chopped fine 
1 cup whole kernel corn, canned or fresh 
Salt and pepper to taste 
1 tablespoon sugar 
3 eggs, separated 
1/2 cup grated cheddar cheese
TO PREPARE: 
Heat butter and salad oil in skillet. Sauté 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. 
SERVES 4