Corn-Zucchini Pudding

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.



  1. Juanita says

    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.

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