Western Corn Casserole

• 1 c. water
• 1/4 c. finely chopped green pepper
• 1/4 c. finely chopped onion
• 1/4 c. butter, divided
• 1/2 tsp. salt
• 1 c. white cornmeal
• 1 (8 oz.) can whole kernel corn, drained
• 1 c. shredded Cheddar cheese
• 3 eggs, separated
• 1 1/2 c. milk
• 1 1/2 tsp. baking powder

1. Combine water, green pepper, onion, 1 tablespoon butter and salt in a large mixing bowl.
2. Cook on high for 3 minutes or until mixture comes to a boil.
3. Add cornmeal and beat vigorously to eliminate any lumps of cornmeal.
4. Add corn, cheese, egg yolks and then milk.
5. Add baking powder and stir to blend.
6. Set aside.
7. Beat egg whites until stiff peaks form.
8. Fold into cornmeal mixture. Mixture will have tendency to separate into 2 layers.
9. Place remaining butter in a 11 3/4 x 7 1/2 x 1 3/4-inch baking dish. Cook on high for 3 seconds or until butter is melted.
10. Swirl dish to evenly coat bottom of dish.
11. Pour corn mixture into dish.
12. Cook at medium-high for about 20 minutes or until center feels fairly firm to touch.
13. Makes 4 main or 8 side dish servings.

water, green pepper, onion, butter, salt, white cornmeal, whole kernel corn, cheddar cheese, eggs, milk, baking powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=814058 (may not work)