Corn Pudding Walnut Grove Style

Cruise ship remembrances … Scallops with mushroom risotto, a dark chocolate tart, and pan fried chicken with gravy that was melt in your mouth delicious!

Today’s recipe is a favorite of mine that I developed when cooking for our bed and breakfast, Walnut Grove.  I had several different corn pudding recipes but none cooked up just right.  Some too dry, some too soupy.  So, this one is just as I like it!  It is a great side dish, very fast and easy.  Your family will love it, your guests will ask for the recipe!

Enjoy!

Corn Pudding Walnut Grove Style

• 2 cans cream-style corn (fresh or canned)
• 1 can whole kernel corn, drained
• 10 tablespoons all-purpose flour
• ½ cup sour cream
• 2 tablespoons sugar
• 2 tsp salt
• ½ cup (1 cube) butter, melted
• 1 ½ cups milk
• 6 eggs, beaten

Preheat the oven to 325 degrees.  Butter a 2-quart casserole dish.  In a large bowl mix the corn and flour with a wire whisk.  Add the remaining ingredients and mix.  Bake in the prepared dish for 1 hour.  Yield:  12 servings

Just delicious!

Noteworthy:

*  Crushed saltine cracker crumbs can be added to the top before baking.
*  Crushed Corn flakes make a nice top also.

It’s not unusual for the actual temperature in your oven to very wildly from the setting.  To save your favorite recipes from ruin, invest in an oven thermometer, take your oven’s temperature occasionally, and adjust the setting accordingly.