Summer Corn Pudding

Name: Summer Corn Pudding
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

13 ingredients

4 steps

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.