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February 1999 Issue
A Month of Holidays
by Victoria Smith
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February is a short month, and in spite of that, there are a few holidays to consider, and I have decided to say something for a few of them.

First, Lincoln's Birthday.  Very tough one, this.  However, Fresh Corn Pudding is a dish known to the pioneers, and so here it is.


Fresh Corn Pudding

  • 3 cups fresh corn pulp or cream-style corn
  • 1 egg or substitute, separated, if you use an egg
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/4 cup margarine
Combine corn pulp, egg yolk, sugar, salt,  and 2 tablespoons melted margarine. Fold in stiffly beaten egg white.  Pour into buttered shallow 1-quart baking dish and dot with margarine.   Bake in  pre-heated moderate oven (350 degrees F) for 45 minutes, until golden brown.
  • Yields: 6 servings
  • Preparation Time: 1 hour

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