I have a question about the recipe "Summer Corn Pudding" from Lizthechef. Can I prepare up to the baking step, pop in the fridge, and then bake a few hours later?
I can't see anything that would be problematic with this....in fact I will be doing exactly this myself later today
yes you can, but I would add the basil and sprinkle the cheese just before baking, to keep it more fresh.
I agree with Rona - let us know how it works?
Turned out great. I made it 3-4 hours ahead of time and stuck it in the fridge until I was ready to bake it. Great recipe. We really enjoyed it. Oh, and I added some diced pancetta because I had some handy and really why not?