Corn Pudding With Chives
3 packages (10 oz each) frozen corn, thawed
3 cups milk
4 large eggs
1/3 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon ground nutmeg
1/4 cup thinly sliced fresh chives
Preheat oven to 350 degrees. In a blender, puree 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 pureed 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.
Pudding can be baked up to 2 days in advance. Cool completely then cover and refrigerate. Reheat in a 400 degree oven until a paring knife inserted in center comes out warm, 25 to 30 minutes.
Pairs Well With
This is a wonderful side dish that I prepared this past Thanksgiving. I received rave reviews and several requests for the recipe. It's slightly sweet and the chives give it a nice touch.
Source: Lewis Morris, Princeton New Jersey
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