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1. Allow egg whites to stand at room temperature for 20 minutes. Preheat oven to 350 degrees F. In a large saucepan combine milk and cornmeal. Cook over medium heat, stirring constantly until the mixture is very thick and pulls away from the sides of the pan, about 5 minutes. Remove from heat.
2. In a mixing bowl combine egg yolks, cottage cheese, Havarti cheese, corn, and salt. Stir into cornmeal mixture in saucepan.
3. In a medium mixing bowl beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Fold into cornmeal mixture.
4. Spoon mixture into a greased 2-quart casserole. Bake, uncovered, for 55 to 60 minutes or until a knife inserted near the center comes out clean. Serve immediately. Makes 8 side-dish servings.