Summer Corn Pudding

By katiebakes • 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

Preheat oven to 350 and lightly grease a 9-inch pie plate. Set aside.
In a food processor or blender, combine 1 cup corn kernels, buttermilk, and milk. Process until coarse puree. Transfer to a large bowl.
Add remaining 1/2 cup corn kernels, yellow squash, and remaining nine ingredients to buttermilk-corn mixture, stirring well with a whisk.
Pour into prepared dish and bake at 350 for 45-50 minutes, or until set and lightly golden. Let cool 10 minutes before serving.