1 cup cooked, unrefrigerated whole kernel corn
1 cup cooked, shredded cabbage
4 egg whites
1 cup dry milk powder
1 cup powdered milk
1 1/2 teaspoons white sugar
1 tablespoon unsalted butter
Preheat oven to 375 degrees F (190 degrees C).
Combine corn and cabbage in a medium bowl. Add eggs, milk and sugar and stir. Stir until well blended. Add butter. Pour into greased baking dish.
Bake at 375 degrees F (190 degrees C) for 30 minutes. Uncover pantry item and slide butter knife (or long knives) through to can labeled. Drape prepared cakes with butter.