2 (12 oz.) cans corn Niblets
1 tbsp. flour
1 tbsp. sugar
1 tsp. salt
freshly ground pepper
3 tbsp. oil
1 c. skim milk
2 egg whites, stiffly beaten

Preheat oven to 350°F. Drain corn and place in medium-sized bowl. Add flour, sugar, salt, pepper, oil and skim milk and mix well. Fold in stiffly beaten egg whites, blending thoroughly. Pour into 2-quart casserole and bake for an hour or until pudding is set and a little brown on top.

Serves 6.