Green Corn Tamale Casserole

• 3 eggs, separated
• 1 1/2 cups milk, scalded
• 1 cup white cornmeal
• 3/4 teaspoon salt
• 3/4 cup cottage cheese, large curd
• 3 tablespoons butter, melted
• 1 (17 ounce) can corn (white, cream style)
• 1 teaspoon baking powder
• 2 (8 ounce) cans mild green chilies, cut into strips
• 8 ounces cheese, grated (Longhorn or sharp cheddar)

1. Grease a 2-qt. baking dish.
2. Beat egg whites until stiff but not dry.
3. Beat yolks until thick and lemon colored.
4. Stir cornmeal and salt into scalded milk; beating hard. Cook a few seconds over low heat stirring until mixture is the consistency of thick mush.
5. Blend in butter, corn, cottage cheese and finally the baking powder into the cornmeal mixture.
6. Fold in yolks, then whites.
7. Pour into baking dish in layers of batter, grated cheese and chile, last layer being batter.
8. Bake at 375 degrees for 40 minutes or until fluffy and golden brown.

eggs, milk, white cornmeal, salt, cottage cheese, butter, corn, baking powder, green chilies, cheese

Taken from www.food.com/recipe/green-corn-tamale-casserole-464210 (may not work)