°o° 1 small onion, diced
°o° 1/2 cup (or one stick) butter
°o° 2 14.5 ounce cans of sweet creamed corn
°o° 4 cups milk
°o° 1 1/2 – 2 cups yellow cornmeal
°o° 8 oz Parmesan cheese
°o° salt and white pepper, to taste
°o° 2 oz shredded cheddar cheese
Add the diced onion and butter to a large, hot pan and cook onion until it is clear. Remove from heat and blend until onion is very finely chopped and the butter mixture is a porridge-like color and consistency.
Return mixture to the pan over medium-high heat, adding the creamed corn and milk. Bring the mixture to a gentle boil, stirring constantly to prevent scalding. Add 1 1/2 cups of cornmeal and reduce heat to medium low while stirring constantly with whisk for about 15-20 minutes. If the mixture is too thin, add up to another cup of cornmeal. If the mixture is too thick, add milk until the desired consistency. Add Parmesan cheese and stir until incorporated. Add salt and pepper to taste, and top with remaining cheddar cheese, if desired.
Serve warm.
To make sweet mealie pap, omit cheeses and pepper, add 1/4-1/2 cup of sugar (according to taste) and stir until thoroughly mixed. Top with additional cheese or drizzle with syrup if desired.