Don's Cheesy, Squash, Tomato & Corn Pudding

6 ears fresh corn, boiled, cut from the cob, 3 cups

1 pkg. 8 oz. cream cheese, use about 2/3

1 cup shredded sharp cheddar cheese

2/3 cup milk

1/3 cup cornmeal

1 egg

1 Tbs. sugar

Salt & pepper to taste

 

Place the 6 ears of corn in salted water & bring to a boil, after 6 min cool down with cold water. Cut kernels from the cob & scrape well.

Mix all the above, except the corn I a bowl. Cream cheese can be a little lumpy. Stir in the corn & set aside.

 

1 med yellow squash, sliced

Chopped Vidalia onion

Tomatoes sliced

 

Sauté the yellow squash & onion in a little olive oil, on med hi heat until just soft. Add a little salt & pepper; pour into bottom of casserole dish. Add the corn mixture on top. Slice enough tomatoes to cover the top. Bake in 350 deg oven for 45 min to one hour until set & edges browned. I did mine in my Traeger, at 325 deg for one hour.

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