4 eggs, separated
1 sm. can creamed corn
1/2 c. + 1 tsp. grated Parmesan cheese
Salt & Pepper to taste
1 c. popped popcorn
1 tbsp. frozen butter, chopped
1 tbsp. chopped fresh parsley
Cranberry sauce

Preheat oven to 450 degrees. In large bowl with mixer at high speed beat egg whites until stiff. Beat egg yolks with corn and 1/2 cup cheese, salt and pepper until well mixed. Fold in beaten egg whites and mix gently until yolks and whites are well mixed. Add popcorn and mix just to coat corn well with egg mixture. Transfer to a deep oven proof dish that is 5" to 6" wide and 5" to 6" deep. Sprinkle butter and 1 tablespoon cheese on top. Place in preheated oven and bake for 30 minutes, or until popcorn rises to top and is golden brown. Garnish with parsley. Serve with cranberry sauce.