mix cheese, yogurt, sour cream and corn in a separate bowl.
cream butter and sugar in a separate large bowl.
add egg yolks and beat until smooth.
add dry ingreds and cheese mixture alternately, mixing well.
beat eggwhites and fold into batter.
pour into a baking dish, bake 40 minutes until set.
DOUBLE CREAM
I love clotted cream from England, but it's hard to get here in the US. I found this recipe in a book from the Stars Restaurant, and it comes as close as anything I've tried to real clotted cream. This is a great (IMO, essential) spread for scones and muffins.
Put all the ingredients in a stainless steel bowl and whisk until the cream holds its shape.
Refrigerate the cream until ready to use.
Double cream should be used within an hour after it is made.
If you wait longer, you will need to re-whip it slightly.
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