1 tablespoon unsalted butter
1 small onion, minced, about 1/2 cup
2 large eggs
2 large egg whites
1 17 ounce can salt free whole kernel corn, drained
1 cup plus 2 tablespoons buttermilk
3 tablespoons sugar
1 3/4 teaspoons ground cumin
3/4 teaspoon salt
1/4 teaspoon red pepper flakes
1 cup flour
2/3 cup yellow cornmeal, plus additional for the pan
2 teaspoons baking powder
1/2 teaspoon baking soda
2 small plum tomatoes, outer shells only, cut into 1/4 dice, about 2/3 cup
3 ounces Colby cheese, grated, about 3/4 cup

Directions:
Put a rack in the center of the oven; preheat the oven to 425°F. Generously grease a deep 9 inch pie plate or a 5 1/2 cup capacity shallow baking dish. Lightly sprinkle the bottom and sides with cornmeal and set it aside.

Heat the butter in a small nonstick skillet over medium high heat. When hot, add the onion and cook until it is softened, about 2 minutes, stirring often.

Meanwhile, put the eggs, egg whites, drained corn, buttermilk, sugar, cumin, salt, and red pepper flakes into a large mixing bowl. Add the onion mixture. use a wooden spoon to mix well. Add the flour, the 2/3 cup cornmeal, the baking powder and soda. Stir until well combined. Fold in the tomatoes. Transfer the batter to the prepared baking dish.

Bake until the corn bread is browned and a toothpick inserted into the center comes out clean, about 18 to 20 minutes.

Scatter the cheese evenly toward the edges with only a meager sprinkling in the center. Continue to bake until the cheese is melted, about 2 minutes more. Let the corn bread rest 15 to 20 minutes before serving. Serve warm, cut into 6 wedges. The corn bread can be made several hours ahead and kept at room temperature.

To serve, gently reheat in a microwave oven on medium power (50 percent) for about 1 minute, or in a preheated 350°F oven until just warmed through, about 10 minutes. Do not overheat.

Yield: 6 servings.

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