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
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Ingredients
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1 1/2 cups
corn kernels, preferably fresh, divided
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1/3 cup
buttermilk
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2/3 cup
milk
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3/4 cup
diced yellow squash
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2 1/2 teaspoons
chopped fresh parsley
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1 1/2 teaspoons
chopped fresh chives
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2 tablespoons
butter, melted
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1/2 teaspoon
sugar
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2
eggs, beaten
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1 1/2 tablespoons
all-purpose flour
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1/4 teaspoon
salt
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small pinches
cayenne pepper
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small pinches
freshly grated nutmeg
Directions
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Preheat oven to 350 and lightly grease a 9-inch pie plate. Set aside.
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In a food processor or blender, combine 1 cup corn kernels, buttermilk, and milk. Process until coarse puree. Transfer to a large bowl.
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Add remaining 1/2 cup corn kernels, yellow squash, and remaining nine ingredients to buttermilk-corn mixture, stirring well with a whisk.
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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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