Summer Corn Pudding

• 1 1/2 cups corn kernels, preferably fresh, divided
• 1/3 cup buttermilk
• 2/3 cup milk
• 3/4 cup diced yellow squash
• 2 1/2 teaspoons chopped fresh parsley
• 1 1/2 teaspoons chopped fresh chives
• 2 tablespoons butter, melted
• 1/2 teaspoon sugar
• 2 eggs, beaten
• 1 1/2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• small pinches cayenne pepper
• small pinches freshly grated nutmeg

1. Preheat oven to 350 and lightly grease a 9-inch pie plate. Set aside.
2. In a food processor or blender, combine 1 cup corn kernels, buttermilk, and milk. Process until coarse puree. Transfer to a large bowl.
3. Add remaining 1/2 cup corn kernels, yellow squash, and remaining nine ingredients to buttermilk-corn mixture, stirring well with a whisk.
4. Pour into prepared dish and bake at 350 for 45-50 minutes, or until set and lightly golden. Let cool 10 minutes before serving.

corn kernels, buttermilk, milk, yellow squash, parsley, fresh chives, butter, sugar, eggs, flour, salt, cayenne pepper, nutmeg

Taken from food52.com/recipes/6291-summer-corn-pudding (may not work)