Corn Cake with Cornmeal Crust

Name: Corn Cake with Cornmeal Crust
Yield: 6
Ingredients: '2 eggs'; 1 1/4 cup milk; 60 g butter or margarine; 1 1/2 cups fine cornmeal; 3/4 cup all-purpose flour; 1 tablespoon salt; 2 tablespoons chopped parsley; 2 1/2 teaspoons baking powder; 2 cans of green corn drained; 2 cups shredded cheddar cheese; 1/2 cup tomato sauce; 1/2 cup finely chopped onion; 1 tablespoon salt; to taste black pepper; '3 eggs, separated'; 2 cups cooked and mashed potatoes, cooled

1
'2 eggs'
2
1 1/4 cup milk
3
60 g butter or margarine
4
1 1/2 cups fine cornmeal
5
3/4 cup all-purpose flour
6
1 tablespoon salt
7
2 tablespoons chopped parsley
8
2 1/2 teaspoons baking powder
9
2 cans of green corn drained
10
2 cups shredded cheddar cheese
11
1/2 cup tomato sauce
12
1/2 cup finely chopped onion
13
1 tablespoon salt
14
to taste black pepper
15
'3 eggs, separated'
16
2 cups cooked and mashed potatoes, cooled

Ingredients

1
'2 eggs'
2
1 1/4 cup milk
3
60 g butter or margarine
4
1 1/2 cups fine cornmeal
5
3/4 cup all-purpose flour
6
1 tablespoon salt
7
2 tablespoons chopped parsley
8
2 1/2 teaspoons baking powder
9
2 cans of green corn drained
10
2 cups shredded cheddar cheese
11
1/2 cup tomato sauce
12
1/2 cup finely chopped onion
13
1 tablespoon salt
14
to taste black pepper
15
'3 eggs, separated'
16
2 cups cooked and mashed potatoes, cooled

Directions

1
To make the corn cake batter, lightly beat the eggs, then add the milk and melted butter
2
Sift together the flour, cornmeal, salt, and parsley
3
Add this mixture to the egg mixture and beat well
4
Pour into a 2-liter soufflé dish
5
Mix in the corn, cheese, tomato sauce, onion, salt, and black pepper
6
Lay the batter over this mixture
7
Beat the egg whites until stiff and fold into the potato and corn mixtures
8
Bake in a hot oven for 15 minutes, then reduce heat and bake for an additional 15 minutes
9
Serve
10
Serves 6-8 people.