Corn and Chive Pudding

Name: Corn and Chive Pudding
Ingredients: 2 (10 ounce) packages frozen corn kernels, thawed; 14 cup sugar; 1 14 teaspoons salt; 2 cups milk; 4 large eggs; 12 cup grated sharp cheddar cheese; 12 vanilla bean, split lengthwise and seeds scraped; 14 cup unsalted butter, melted and cooled; 3 tablespoons all-purpose flour; 14 cup chopped fresh chives; 1 pinch of freshly grated nutmeg; 3 tablespoons chopped fresh chives, for garnish

12 ingredients

7 steps

Ingredients

2 (10 ounce) packages frozen corn kernels, thawed
14 cup sugar
1 14 teaspoons salt
2 cups milk
4 large eggs
12 cup grated sharp cheddar cheese
12 vanilla bean, split lengthwise and seeds scraped
14 cup unsalted butter, melted and cooled
3 tablespoons all-purpose flour
14 cup chopped fresh chives
1 pinch of freshly grated nutmeg
3 tablespoons chopped fresh chives, for garnish

Directions

1

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

In a food processor, pulse 1/2 of corn until chopped coarse.
3

In a bowl stir together chopped corn and remaining corn kernels and sprinkle with sugar and salt, stirring until well combined.
4

In another bowl, whisk together milk, eggs, cheese, vanilla seeds, butter, flour, and chives, and stir into corn until well combined.
5

Pour pudding into quiche dish or pie plate and sprinkle with nutmeg.
6

Bake pudding in middle of oven until center is just set, about 45 minutes.
7

Garnish pudding with chives.