Corn, Zucchini, and Cheese Pudding

Preparation info

  • Difficulty


  • Yield:

    4 to 6


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 4 ears corn, shucked
  • 1 tablespoon butter
  • ½ cup finely chopped onion
  • 1 teaspoon finely chopped garlic
  • 3 zucchini (about 1 pound), trimmed and cut into ¼-inch-thick rounds
  • 2 egg yolks
  • 1 large egg
  • ½ cup milk
  • ½ cup heavy cream
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • teaspoon nutmeg
  • ¼ pound grated Muenster or Cheddar cheese (about 1 cup)


  • Preheat the oven to 375 degrees.
  • Cut and scrape the corn off the cob. There should be about 2 cups. Set aside.
  • Melt the butter in a skillet and add the onion and garlic. Cook until wilted and add the zucchini. Cook, shaking the skillet, until the zucchini is slightly wilted. Remove from the heat.
  • Blend the yolks, egg, milk, cream, salt, pepper, and nutmeg. Add the corn and cheese and stir. Pour this over the zucchini and stir to blend.
  • Pour the mixture into a 4½- to 5-cup baking dish (an oval baking dish measuring about 1½ × 7 × 11½ inches is suitable). Set the dish in a shallow pan and pour about ½ inch boiling water around it. Place in the oven and bake about 25 minutes, or until the custard is set in the center.