River Road Corn Pudding

* Heat butter and salad oil in skillet. Saute onion, add corn, sugar, salt and pepper. Cool and add cheese and well-beaten egg yolks. Fold in stiffly beaten egg whites. Pour in well-greased 9-by-11-inch casserole and set in pan of hot water. Bake in 350 degree oven for 1 hour. Serve at once.

Makes 4 servings.

SOURCE: Recipe from "River Road Recipes" (one of my favorite recipe books!)

Tips for making corn pudding

* Fresh, canned or frozen corn kernels can be used. Most recipes will specify which type. If you can't find fresh and the recipe calls for fresh, substitute frozen and add 1 teaspoon whole milk, half-and-half or cream to the recipe.

* Corn puddings are egg-based. Don't overcook or cook at too high a temperature or the eggs will curdle and separate. Be patient. If making a corn pudding with no stabilizing ingredient, such as flour, the pudding may take more than an hour to bake in a moderately hot oven, 325 to 350 degrees.

* To ensure that corn puddings don't overcook, you can bake in a water bath and on a rack placed in the lower third of the oven.

* Store leftover corn pudding in the refrigerator.

* Corn puddings can be frozen and reheated, but there will be a change in the texture of custard part of the dish. It will be more watery and may separate a little.