1 (16 1/2 oz.) can whole kernel corn, drained
1 (16 1/2 oz.) can creamed corn
3/4 c. cornmeal
3/4 c. flour
1/4 c. sugar
1 tbsp. baking powder
1 c. buttermilk
3 egg whites
1/3 c. butter, melted

Mix buttermilk, egg whites, and butter in a large bowl. Add corn and stir well. Add the dry ingredients. Bake in a well-greased 9x13 inch pan in preheated 350 degree oven for 1 hour. May also be baked in a large casserole dish but may take longer to bake.