Corn chive pudding was this week's selection for My Girl Paula, a club dedicated to cooking recipes from Paula Deen. I was a little worried about serving this pudding to a family of corn purists. We usually like to eat our corn on the cob, fried, grilled or just plain with a little butter. However, I decided to have faith in Paula and get to work. I halved the recipe below to serve 4 and had this put together in no time at all.
The addition of eggs and milk make this corn chive pudding a little reminiscent of a quiche. The green color of the chives is striking against the background of the yellow corn pudding. This is a beautiful recipe that was enjoyed by all and would be great as part of a special family celebration or as part of a holiday dinner. I will definitely be making this again over the holiday season. Additionally, it would be a great casserole/potluck dish.
Corn Chive Pudding - The Lady & Sons, Too by Paula Deen *serves 8*
Two 10-oz packages frozen corn, thawed
1/4 cup sugar
1-1/4 teaspoons salt
4 large eggs
2 cups milk
1/4 cup melted unsalted butter, cooled
1/4 cup chopped fresh chives
3 tablespoons all-purpose flour
1 teaspoon vanilla extract *don't be afraid to add this, you won't really taste it in the dish*
pinch of freshly grated nutmeg
Preheat the oven to 350 degrees. Butter a 1-1/2 quart baking dish. In a food processor, pulse half of the corn until coarsely chopped; transfer to a mixing bowl. Add the remaining corn and sprinkle with the sugar and salt; stir to combine. Whisk together the eggs, milk, butter, chives, flour, and vanilla, and combine with the corn. Pour into the baking dish and sprinkle with nutmeg. Bake in the center of the oven until the center of the pudding is just set, about 45 minutes.