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Recipe: Corn and Chive Pudding (blender)

Side Dishes - Vegetables
CORN AND CHIVE PUDDING

"This soothing comfort food makes a fine companion for roasted or rotisserie chicken."

4 tbsp. (1/2 stick) butter, melted and cooled, plus extra for dish
1 lb. frozen corn kernels, thawed and divided
1/4 cup sugar
1 1/2 tsp. salt
2 cups milk
4 eggs
3 tbsp. flour
1/4 cup freshly chopped chives (plus 3 tbsp. freshly chopped chives for garnish)
Pinch of freshly ground nutmeg

Preheat oven to 350 degrees F. Butter bottom and sides of a shallow 1 1/2 quart casserole.

Place half of corn kernels into a blender and pulse until coarsely chopped. Transfer chopped corn to a medium bowl and stir in remaining corn kernels, sugar and salt and stir until well mixed.

In a medium bowl, whisk together milk, eggs, 4 tablespoons melted and cooled butter, flour and 1/4 cup chopped chives. Stir milk mixture into corn mixture. Pour pudding into prepared dish and sprinkle with nutmeg.

Bake until center is just set, about 45 minutes. Remove from oven, garnish with remaining 3 tablespoons chopped chives and serve hot.

Makes 8 servings
Source: The Best Casserole Cookbook Ever by Beatrice Ojakangas
MsgID: 1111132
Shared by: Betsy at Recipelink.com
Board: Cooking with Appliances at Recipelink.com
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