Summer Corn Pudding

By katiebakes
August 14, 2010
4 Comments


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

Ingredients

  • 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

Directions

  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.

More Great Recipes:
Vegetable|Make Ahead|Serves a Crowd|Summer|Vegetarian|Side

Reviews (4) Questions (0)

4 Comments

aliyaleekong August 16, 2010
Love corn pudding! Sounds delicious.
 
Author Comment
katiebakes August 16, 2010
It not only sounds it, it really is!
 
pauljoseph August 14, 2010
This sounds great. will try
 
Author Comment
katiebakes August 14, 2010
Thanks, hope you enjoy!