Revelation 3:19-20 Those whom I love I rebuke and discipline. So be earnest, and repent. Here I am! I stand at the door and knock. If anyone hears my voice and opens the door, I will come in and eat with him, and he with me.
This is one of my favorite Bible verses. Often times you will see verses 19 and 20 quoted separately. But to me, together they make the whole picture. Many think the word repent means “to get your act together” or to “get religion” or “fly straight”; as if we could. Repentance requires taking in a whole new point of view; looking at it God’s way. God simply asks us to turn. This is the way we accept His gift. When we do, certain outcomes are promised. If we don’t, or we “turn back”, alternate outcomes are promised. Have a blessed week!
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!
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
* Crushed saltine cracker crumbs can be added to the top before baking.
* Crushed Corn flakes make a nice top also.