New This Month

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.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, November 2004

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

Cook's Notes

This pudding can be baked up to 2 days in advance. Cool completely, then cover and refrigerate. Reheat in a 400-degree oven until a pairing knife inserted in center comes out warm, 25 to 30 minutes.

Reviews

Be the first to comment!