Title: Shartlesville corn pudding
 Categories: Penndutch, Vegetables
      Yield: 1 Servings
 
      6 ea Corn, grated
      4 tb Milk
    1/8 ts Pepper
      2 ea 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.