Title: Shartlesville Corn Pudding
Categories: Vegetable Penn
Yield: 1 Servings

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

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.

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