Make Ahead

Summer Corn Pudding

August 14, 2010
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 cups corn kernels, preferably fresh, divided
  • 1/3 cup buttermilk
  • 2/3 cup milk
  • 3/4 cup diced yellow squash
  • 2 1/2 teaspoons chopped fresh parsley
  • 1 1/2 teaspoons chopped fresh chives
  • 2 tablespoons butter, melted
  • 1/2 teaspoon sugar
  • 2 eggs, beaten
  • 1 1/2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • small pinches cayenne pepper
  • small pinches freshly grated nutmeg
In This Recipe
  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.
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