But at least it tasted good! I learned something valuable this week: read the recipe before you start. Baking this was one big snafu that consisted of "oh no, the bag of frozen corn needs to be thawed!" "Oh no, the butter needs to be melted and cooled!" "Oh no, I thought I had chives!" I was so close to throwing in the towel and calling it quits, but I sure hadn't gone through all that trouble to have nothing to show for it.
The corn pudding was really tasty, even though the term "corn pudding" really doesn't sound all that appetizing. I decided to try it because it sounded more like a corn casserole, which I love. I have another corn casserole recipe that I make a lot and can eat in large quantities. It's really quite scary. Unfortunately, though this corn pudding was good, I prefer my tried and true recipe to this one. But I'm glad I gave it a go!
Corn Chive Pudding
(by Paula Deen)
Two 10-ounce packages frozen corn, thawed
1/4 cup sugar
1 and 1/4 teaspoons salt
4 large eggs
2 cups milk
1/4 cup butter, melted and cooled (1/2 stick)
1/4 cup fresh chives, chopped
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 pinch of grated nutmeg
1. Preheat oven to 350ºF. Butter a 1 and 1/2-quart baking dish.
2. In a food processor, pulse 1 of the packages of corn until coarsely chopped, then transfer to a mixing bowl. Add the remaining package of corn and sprinkle with the sugar and salt; stir to combine.
3. Whisk together the eggs, milk, butter, chives, flour, and vanilla and combine with the corn. Pour the mixture 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.
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3 comments:
Oh no, I can feel your pain on this one. I just so happened to remove the frozen corn, setting it on the counter as a reminder to make the pudding. However, the cooled butter threw me off too. We enjoyed the pudding too, but prefer our corn either on the cob or fried in a skillet. I think this would be great for a holiday dinner though.
My family has a corn casserole that we make too, and it would be hard to switch. Chives sound like they'd be a good addition though!
I thought it was good, too, but will also stick to my other corn casserole recipe. Yours looks yummy!
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