Title: Easy Squash and Corn Pudding
Categories: Vegetable
Yield: 6 Servings
| 5 | | Ears corn |
| 3 | sl | Bacon |
| 3 | cl | Garlic, chopped |
| 1 | | Onion, chopped |
| 1 | lb | Squash, summer yellow or |
| | | Zucchini cut into 1/8-inch |
| | | Thick rounds |
| 2 | | Egg yolks |
| 2 | | Eggs |
| 1/2 | c | Milk |
| 1/2 | c | Cream |
| | | Salt |
| | | Freshly grd black pepper |
| 1/8 | ts | Nutmeg |
| 1 | | To 2 heaping tsp finely |
| | | Chopped fresh thyme |
| 1 | c | Shredded Monterey Jack |
Preheat oven to 375F. Shuck the corn. Cut off kernels and then scrape the
ears, saving all juices. Meanwhile, fry the bacon. Drain on paper towels,
and reserve the drippings. Add the garlic and onion to the drippings and
saute until soft. Add the squash slices and cook until soft and wilted,
about 10 minutes. In a large bowl, combine the yolks, the whole eggs, milk,
cream, salt, pepper, nutmeg, and thyme. Whisk until smooth. Add the cheese
and the corn squash mixture. Stir until well blended. Pour into a 2 1/2 qt.
buttered casserole. Set the casserole in a shallow pan and pour 1/2-inch of
boiling water into the pan. Bake the casserole in the water bath for 45-50
minutes, or until the custard is set in the center. Note: Canned corn will
do in a pinch Nathalie Dupree Cooks for Family & Friends