Dinner tonight! Corn pudding with zucchini

The recipe for this corn pudding is from the book "Doña Tomás" by Thomas Schnetz and Dona Savitsky.
(Anne Cusack / Los Angeles Times)

If you’re looking for a fall-type dish that still makes use of the summer produce still in the markets, this corn pudding is perfect. Fresh corn kernels are baked up with diced zucchini in a savory pudding. Serve it simply, alongside a crisp salad.

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Budín de elote (Corn pudding with zucchini)

Total time: 1 hour, 10 minutes, plus 10 to 15 minutes for settling

Servings: 8 to 10

Note: From “Doña Tomás” by Thomas Schnetz and Dona Savitsky

Butter for pan

3 cups fresh corn kernels (3 to 4 ears)

1 1/2 cups zucchini cut into 1/4-inch dice (3 to 4 slender zucchini)

1/3 cup flour

3 eggs

3 egg yolks

3 cups heavy cream

2 teaspoons kosher salt

1. Heat the oven to 375 degrees with a rack positioned in the center. Butter a 9-inch casserole.

2. Place the corn and zucchini in a bowl and toss with the flour to evenly cover. Spread into the casserole.

3. Wipe the bowl clean and combine the eggs and yolks and whisk briefly. Add the cream and salt and whisk until fully incorporated. Pour over the vegetables.

4. Bake about 1 hour, until lightly browned on top; it should feel like a firm pillow. Allow to cool 10 to 15 minutes before serving.

Each of 10 servings: 342 calories; 6 grams protein; 15 grams carbohydrates; 2 grams fiber; 30 grams fat; 18 grams saturated fat; 223 mg. cholesterol; 283 mg. sodium.