Corn Pudding with Chives
Savory corn pudding is a traditional Thanksgiving dish in many parts of the country. This one, from Lewis Morris of Princeton, New Jersey, is slightly sweet and seasoned with fresh chives.
- Total Time:
- Servings: 8
Source: Everyday Food, November 2004
- 3 packages (10 ounces 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
- Coarse salt
- 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.