1 1/2 c. boiling water
2 tbsp. butter, softened
1/2 c. milk
1 tsp. salt
1/4 tsp. ground cumin
1/8 tsp. ground red pepper
1 c. shredded Monterey Jack cheese (4 oz.)
1 c. cornmeal
3 eggs, separated
1/2 c. (4 oz.) cottage cheese
1 tsp. baking powder
1/8 tsp. ground allspice
1 (8 oz.) can whole kernel corn, drained
1 sm. onion, chopped

Heat oven to 375 degrees. Stir boiling water into cornmeal in 3 quart bowl; continue stirring until smooth. Blend in butter and egg yolks. Stir in milk, cottage cheese, salt, baking powder, the spices, corn, cheese and onion. Beat egg whites until soft peaks form; fold into batter. Pour into greased 2 quart casserole. Bake until knife inserted near the center comes out clean, 45 to 50 minutes. 9 to 12 servings.