Cornbread with Salsa

Ingredients
2 eggs, separated
2 cups corn kernels, blanched
1/4 cup corn flour
1/4 cup milk
1 tsp baking powder
salt and pepper to taste
4 tbsp butter
4 slices monterey jack cheese
1 bunch cilantro, large stems removed
1 garlic clove, peeled
1 jalapeno pepper
juice of 1 lime
3 tbsp peanut oil or corn oil
1/2 tsp salt
4 tomatoes, peeled and chopped

Directions
Prehead oven 350 degrees.

Beat the egg yolks and mix in corn, corn flour, milk, baking powder, salt and pepper. Beat the egg whites until stiff; gently fold into the corn mixture. In a 6" skillet, melt 1 tablespoon butter. When hot, ladle in 1/4 of the mixture and swirl. When browned, flip and place a slice of cheese on top. Repeat until all mixture is cooked. Serve with cilantro salsa.

To make the salsa: puree the cilantro, garlic, jalapeno, lime juice, oil and salt until smooth. Stir in the tomatoes and serve.