by katiebakes
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katiebakes's Notes:
1 1/2 cup corn kernels, preferably fresh, divided Ask a question about this ingredient
1/3 cup buttermilk Ask a question about this ingredient
2/3 cups milk Ask a question about this ingredient
3/4 cups diced yellow squash Ask a question about this ingredient
2 1/2 teaspoons chopped fresh parsley Ask a question about this ingredient
1 1/2 teaspoon chopped fresh chives Ask a question about this ingredient
2 tablespoons butter, melted Ask a question about this ingredient
1/2 teaspoon sugar Ask a question about this ingredient
2 eggs, beaten Ask a question about this ingredient
1 1/2 tablespoon all-purpose flour Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
small pinches cayenne pepper Ask a question about this ingredient
small pinches freshly grated nutmeg Ask a question about this ingredient
Preheat oven to 350 and lightly grease a 9-inch pie plate. Set aside.
Ask a question about this stepIn a food processor or blender, combine 1 cup corn kernels, buttermilk, and milk. Process until coarse puree. Transfer to a large bowl.
Ask a question about this stepAdd remaining 1/2 cup corn kernels, yellow squash, and remaining nine ingredients to buttermilk-corn mixture, stirring well with a whisk.
Ask a question about this stepPour into prepared dish and bake at 350 for 45-50 minutes, or until set and lightly golden. Let cool 10 minutes before serving.
Ask a question about this stepIt not only sounds it, it really is!
This sounds great. will try
Thanks, hope you enjoy!
Love corn pudding! Sounds delicious.