Corn Chive Pudding

Recipe Ingredients

2		Frozen corn kernels - (10 oz ea) - thawed
1/4 cup	49g / 1.7oz	Sugar
1 1/4 teaspoons	6.3ml	Salt
2 cups	474ml	Milk
4 cups	792g / 27oz	Eggs (large)
1/2		Vanilla bean - split lengthwise,
		And seeds scraped, reserving pod
		For another use
		= (or 1/2 tspn vanilla extract)
1/4 cup	49g / 1.7oz	Unsalted butter - (1/2 stick) - melted, cooled,
		Plus more butter to coat casserole
3 tablespoons	45ml	All-purpose flour
1/4 cup	36g / 1.3oz	Chopped fresh chives - plus
3 tablespoons	45ml	Chopped fresh chives - as a garnish
1		Freshly-grated nutmeg

Recipe Instructions

Preheat oven to 350 degrees, and butter a 1 1/2-quart casserole dish, pie plate, or quiche dish.

In a food processor, pulse half of corn until coarsely chopped. In a bowl, stir together chopped corn and remaining corn kernels and sprinkle with sugar and salt, stirring until combined well.

In another bowl whisk together milk, eggs, vanilla seeds, butter, flour, and chives and stir into corn until combined well. Pour pudding into the buttered dish and sprinkle with nutmeg. Bake pudding in middle of oven until center is just set, about 45 minutes. Garnish pudding with chives.

This recipe yields 8 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B34) - from the TV FOOD NETWORK

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