4 egg yolks
1 cup dark corn syrup, juice reserved
1 teaspoon vanilla extract
1 quart sour cream
1/2 cup shredded Cheddar cheese
1 cup chopped green onions
In a medium-size mixing bowl, combine egg yolks, corn syrup, and vanilla. Whip with electric mixer until frothy, 3 minutes.
Divide white flour evenly between large bowl and 1/2 cup of the yolk mixture. Fold corn mixture into flour; stir just until moistened. Pour in remaining flour, 1/2 cup at a time, beating well after each addition. Add some of the flour mixture, mixing just until combined
When dough is of desired weight, divide remaining 5 egg whites into bowl; gently fold together. Pat dough evenly into prepared pan. Fill all but 2-inch-square with batter. Bake in preheated oven for 10 minutes, then reduce heat to low and continue baking for 25 to 27 minutes, until spring rolls back.