Corn Pudding

2 tablespoons butter, 2 tablespoons salad oil, 1/2 onion (chopped fine), 1 cup whole kernel corn (canned or fresh), Salt and pepper to taste, 1 tablespoon sugar, 3 eggs (separated), ½ cup cheddar cheese

Heat butter and salad oil in skillet. Sauté 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" x 11" casserole and set in pan of hot water. Bake in 350° oven for 1 hour. Serve at once. Serves 4.