Summer Corn Pudding

By • August 14, 2010 • 4 Comments


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Author Notes: I wanted to make a corn pudding for supper one night, but also had some yellow squash that needed to be used. This recipe was the result and is a wonderful summer side dish!katiebakes

Serves 4-6

  • 1 1/2 cup corn kernels, preferably fresh, divided
  • 1/3 cup buttermilk
  • 2/3 cups milk
  • 3/4 cups diced yellow squash
  • 2 1/2 teaspoons chopped fresh parsley
  • 1 1/2 teaspoon chopped fresh chives
  • 2 tablespoons butter, melted
  • 1/2 teaspoon sugar
  • 2 eggs, beaten
  • 1 1/2 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • small pinches cayenne pepper
  • small pinches freshly grated nutmeg
  1. Preheat oven to 350 and lightly grease a 9-inch pie plate. Set aside.
  2. In a food processor or blender, combine 1 cup corn kernels, buttermilk, and milk. Process until coarse puree. Transfer to a large bowl.
  3. Add remaining 1/2 cup corn kernels, yellow squash, and remaining nine ingredients to buttermilk-corn mixture, stirring well with a whisk.
  4. Pour into prepared dish and bake at 350 for 45-50 minutes, or until set and lightly golden. Let cool 10 minutes before serving.

Comments (4) Questions (0)

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over 3 years ago aliyaleekong

Love corn pudding! Sounds delicious.

Dsc_0954-wheat_bread

over 3 years ago katiebakes

It not only sounds it, it really is!

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over 3 years ago pauljoseph

This sounds great. will try

Dsc_0954-wheat_bread

over 3 years ago katiebakes

Thanks, hope you enjoy!