Let's begin by preheating the oven to 450 degrees F. while buttering a medium-size casserole dish.
as above: In the casserole stir together 1/2 cup all-purpose flour (we used white whole wheat flour), 1 t. salt and 3 t. sugar. The original recipe called for more sugar but we found it too sweet. Now mix in 2 cups cooked corn kernels (fresh, frozen), 3 T. pesto and 3 T. melted butter. Finally, beat together in a bowl 4 cups milk and 4 eggs. Pour the egg/milk mixture into the casserole and stir to combine.
|High quality jarred pesto is a cinch to find these days at gourmet and natural foods markets, or do as Cafe Drake HRV did and make use of homemade pesto, previously frozen and stored in zip-lock bags.|
|The end results of that stirring are well worth it!|
|In the upper left corner of the photo above, re-heated corn pudding joins a lunch of leftovers. The corn pudding kept well in the Cafe Drake HRV fridge for 5 days.|