Corn Chive Pudding

My kids ask for this recipe for every holiday dinner!

20 oz. frozen corn, thawed 1/4 C. sugar 1 1/4 tsp salt 2 C. milk 4 large eggs 1/2 tsp. vanilla 1/4 C (1/2 stick) unsalted butter, melted and cooled a bit 3 T. all-purpose flour 1/4 C. chopped fresh chives pinch freshly ground nutmeg

Preheat oven to 350 degrees. Butter a 1 1/2 quart quiche dish or pie plate. Set aside. In a food processor, pulse half of the corn until chopped coarse. In a bowl, stir together chopped corn and remaining corn kernels, and sprinkle with sugar and salt, stirring until well combined. In another bowl, whisk together milk, eggs, vanilla, butter, flour, and chives, and stir into corm until well combined. Pour pudding into prepared quiche or pie dish and sprinkle with nutmeg. Bake pudding in middle of over until center is set, about 45 minutes. Garnish with additional chives, if desired.

Allison Muma