Title: Shartlesville Corn Pudding
Categories: Penndutch, Vegetables
Yield: 1 Servings

6 Corn, grated
2 Egg, separated
4 tb Milk
1/4 ts Salt
1/8 ts Pepper

Add the beaten yolks of eggs to the corn and mix thoroughly. Stir in the
milk and seasonings. Add the stiffly beaten whites. Pour into a buttered
baking dish, set dish in pan with hot water and bake at 350-F about 30
minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini