Corn-Zucchini Pudding
2 (10-oz.) pkgs. frozen corn
3 T. butter or margarine
1/2 C. finely chopped onion
2 medium zucchini, diced
1/4 cup flour
1 t.. salt
1/4 t. white pepper
1 t. sugar
Dash nutmeg
3 eggs, well-beaten
1 C. grated Cheddar cheese
2 C. half-and-half
1 (4-oz.) jar chopped pimentos, drained
Thaw and drain corn. Preheat oven to 325 degrees. Lightly grease a 2-quart shallow baking dish.
Melt butter in skillet and lightly sauté the onion and zucchini. Stir corn into onion-zucchini mixture and remove from heat.
Combine flour, salt, pepper, sugar and nutmeg and add the beaten eggs, 1/2 cup cheese, half-and-half and pimentos. Mix with the corn mixture and pour into prepared dish.
Create a water bath by placing dish in a larger pan and pouring hot water to 1-inch depth around dish. Bake, uncovered, for 1 hour, or until pudding is firm.
Sprinkle remaining 1/2 cup cheese on top of pudding during last 5 minutes of baking time, to allow it to melt.
Serve hot, cut into squares.
Serves 6.
I tried your recipe and I should have trusted my hesitation before dumping in 2 tablespoons salts. You must have a typo. You may want to correct this as I spent hours trying to fix it prior to baking and then it still was too salty and tried to make soup out of it to salvage the ingredients. What a mess, but I should have known 2 T. salt is way to much but even 2 teaspoons I think would be also. I’m sure it would have been good without all the salt though.