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