Mary Mulloy’s Corn Pudding
- 1/4 cup butter
- 1/4 cup flour
- 1 1/2 Tsp salt
- 1 3/4 cup milk
- 3 cups corn
- 3 eggs – beaten
Preheat oven to 350 degrees
Melt butter, stir in flour, salt and sugar. Cook until bubbly. Add milk and stir until smooth and milk is warm. Do not boil. Remove
from heat and stir in corn and eggs. Pour into a greased casserole and bake for 45 minutes.
Baking this pudding in a water bath makes it creamier.
Water bath: Place the casserole in a large shallow pan filled half way up the sides of the casserole dish.
While all of our rooms have their own individual charm suitable for relaxation after the most wonderful day of adventures, we recommend the Harriet Beecher Stowe room, the Theodore Roosevelt room or the Emily Dickinson room. These rooms feature comfortable king beds, fireplaces, jetted tubs and a relaxing stay before and after your day.