I have a question about the recipe "Summer Corn Pudding" from Lizthechef. Can you make it a day ahead, or is it best the day it's made?
Barbara is a trusted source on General Cooking.
AntoniaJames is a trusted source on Bread/Baking.
I made it last weekend and then had some leftover the next day. It's much better right out of the oven, in my opinion. You could prep your ingredients (including cooking the corn + scallions) the day before, to save time. ;o)
I like it out of the oven with a "rest" of 10-15 minutes to allow flavors to come together and make for easier serving.
Of course, it involves no-knead pizza dough.
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