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Corn, Zucchini and Cheese Pudding



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Zucchini Blossom, Venice, Italy
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La Belle Cuisine


Corn, Zucchini and Cheese Pudding
Craig Claiborne's Southern Cooking
1987, Times Books, a division of Random House, Inc.

4 ears corn, shucked
1 tablespoon butter
1/2 cup finely chopped onion
1 teaspoon minced garlic
3 zucchini (1 pound) cut into
1/4-inch rounds
2 egg yolks
1 large egg
1/2 cup milk
1/2 cup heavy cream
Salt, freshly ground black pepper
1/8 teaspoon nutmeg
1/4 pound grated Muenster or
Cheddar cheese (1 cup)

Preheat oven to 375 degrees F. Cut and scrape corn off the cob. There
should be about 2 cups. Set aside. Melt butter in skillet and add onion
and garlic. Cook until wilted. Add zucchini. Cook, shaking the skillet,
until zucchini is slightly wilted. Remove from heat.
Blend the yolks, egg, milk, cream, salt, pepper and nutmeg. Add corn
and cheese. Pour this over zucchini and stir to blend. Pour mixture into
a 4 1/2-to-5-cup baking dish. An oval baking dish 1 1/2 by 7 by 11 1/2
inches is suitable. Set the dish in a shallow pan and pour about 1/2 inch
boiling water around it. Place in oven and bake about 25 minutes or
until custard is set in the center. Yield: 4 to 6 servings

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