Corn, Zucchini, and Cheese Pudding

Name: Corn, Zucchini, and Cheese Pudding
Yield: Yield: 4 to 6 Servings.
Cuisine: United States
Ingredients: ½ cup heavy cream; ¼ pound grated Muenster or Cheddar cheese (about 1 cup); ½ cup milk; Salt to taste, if desired; Freshly ground pepper to taste; 1 large egg; 3 zucchini (about 1 pound), trimmed and cut into ¼-inch-thick rounds; 2 egg yolks; 4 ears corn, shucked; ½ cup finely chopped onion; 1 teaspoon finely chopped garlic; 1 tablespoon butter; ⅛ teaspoon nutmeg

Preparation info

Yield:
4 to 6
Servings.

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

4 ears corn, shucked
1 tablespoon butter
½ cup finely chopped

Americas
United States
Side dish
Gluten-free
Vegetarian

Method

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