1 Cup Onion, Chopped

2 Tbsp Butter or Margarine

1 Can Whole Kernel Corn (16 1/2 oz.) Drained

1 Jar Chopped Pimiento (4 oz.) Drained

3/4 Tsp Salt

1/4 Tsp Pepper Vegetable Oil

1 Cup All Purpose Flour

1/2 Cup Cheese, Shredded

1 Tsp Baking Powder

1/2 Cup Milk

Cook onion in butter over med. heat until tender

Stir in corn, pimiento, salt and pepper; cool

Heat 1" oil in a heavy skillet

In a bowl, combine the onion/corn ixture, flour, cheese and baking powder

Stir in milk and egg yolks

Whip egg whites till stiff but not dry and fold into the corn mixture

Drop batter, by the rounded teaspoonful, into the hot oil and cook until golden brown turning once

Drain on paper towels and serve hot