Corn Pudding with Chives
- Serves 8
- Prep time: 10 minutes
- Total time: 1 hour
Savory corn pudding is a traditional Thanksgiving dish in many parts of the country. This one is slightly sweet and seasoned with fresh chives.
Ingredients
- 3 packages (10 ounces each) frozen corn, thawed
- 3 cups milk
- 4 large eggs
- 1/3 cup sugar
- 1/2 cup GEMS flour
- 1/4 teaspoon ground nutmeg
- Coarse salt
- 1/4 cup thinly sliced fresh chives
Directions
- Preheat oven to 350°. In a blender, purée half the corn with 2 cups milk until almost smooth. In a large bowl, whisk eggs with sugar, flour, nutmeg, and 2 teaspoons salt; whisk in puréed corn mixture, along with remaining corn and 1 cup milk.
- Pour mixture into a 9-by-13-inch (or other shallow 4-quart) baking dish; sprinkle with chives. Bake until golden brown around edges and very loosely set, 40 to 45 minutes. Let cool 5 to 10 minutes before serving.
Note: The pudding can be baked up to 2 days in advance. Cool completely, then cover and refrigerate. Reheat in a 400° oven until a paring knife inserted in the center comes out warm, 25 to 30 minutes.
Source: Everyday Food - Issue 17, November 2004, Page 128.