1 1/2 cups boiling water
1 cup cornmeal
2 tbs softened margarine
3 eggs, separated
1/2 cups milk
1/2 cups cottage cheese
1 tsp salt
1 tsp baking powder
1/4 t tsp ground cumin
1/8 tsp ground allspice
1/8 tsp red pepper
1 can whole corn, drained
1 cup shredded Monterey Jack cheese
1 small onion, chopped
1/8 tsp Tobasco
Stir boiling water into cornmeal in large pot and
continue stirring until smooth. Blend in margarine and egg yolks. Stir in remaining ingredients except egg whites. Beat egg
whites just until soft peaks form. Fold into batter. Pour into greased large pot lid. 'Bake in pre-heated Dutch oven 45-50 minutes.
