Corn Chive Pudding Recipe

Name: Corn Chive Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (10 ounce) packages frozen corn, thawed; 1/4 cup sugar; 1 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, fresh

Servings: persons

2 (10 ounce) packages frozen corn, thawed
1/4 cup sugar
1 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, fresh

1
Preheat oven to 350u00b0F.
2
Butter a 1 1/2-quart baking dish.
3
In a food processor, pulse 1 of the packages of corn until coarsely chopped, then transfer to a mixing bowl.
4
Add the remaining package of corn and sprinkle with the sugar and salt; stir to combine.
5
Whisk together the eggs, milk, butter, chives, flour, and vanilla and combine with the corn.
6
Pour the mixture into the baking dish and sprinkle with nutmeg.
7
Bake in the center of the oven until the center of the pudding is just set, about 45 minute.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (10 ounce) packages frozen corn, thawed, 1/4 cup sugar, 1 1/4 teaspoons salt, 4 large eggs, and more.

Yes, Corn Chive Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Corn Chive Pudding

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