Preheat the oven to Gas 6, 200°C, fan180°C. Grease a baking tin, about 25 x 33cm (10 x 13in), and sprinkle with 1tbsp flour. Shake to remove the excess.
In a frying pan heat 50g (2oz) of the butter and sauté the onions until softened. Set aside. Cream the remaining butter and add to the cottage cheese, blending thoroughly. Add the Cheddar cheese and the onions. In another bowl combine the cornmeal, corn and milk, and mix thoroughly. Combine the corn mixture with the cheese mixture, blending thoroughly.
Beat the egg whites until they form soft peaks and beat the yolks separately. Combine the two and stir them into the cornmeal and cheese mixture. Pour the batter into the baking tin. Bake for 45 minutes, or until a cake tester comes out clean.
If you can't get cream styled sweetcorn with your shopping, here is an easy way to make it at home
2 cups fresh or frozen corn
1/4 cup water
1tsp cornflour, dissolved in a few drops of water
In a large saucepan, combine all ingredients except the cornflour. Bring to a boil over medium heat; reduce heat. Simmer, uncovered, for 5 minutes, then add the cornflour and mix until it thickens to the desired consistency. Makes just over 2 cups.
Recipe from The Book Of Latin American Cooking by Elizabeth Lambert Ortiz, published by Grub Street, £14·99/ Click here to buy