Corn Chive Pudding
Two 10 ounce packages frozen corn kernels, thawed
1/4 cup sugar
1 1/4 tsp salt
2 cups milk
4 large eggs
1/2 vanilla bean split lengthwise and seeds scraped
1/2 stick (1/4 cup) unsalted butter, melted and cooled
3 Tbs all purpose flour
1/4 chopped fresh chives
a pinch of nutmeg
Garnish: 3 Tbs chopped fresh chives
Preheat oven to 350 degrees, and butter a 1 1/2 quart pyrex. In a food processor pulse half of corn until chopped coarse. In a bowl stir together chopped corn and remaining corn kernels and sprinkle with sugar and salt, stirring until combined well. In another bowl whisk together milk, eggs, vanilla seeds, butter, flour, and chives and stir into corn until combined well. Pour pudding into dish or pie plate and sprinkle with nutmeg. Bake pudding in middle of oven until center is just set, about 45 minutes. Garnish pudding with chives. Serves 8.
Two 10 ounce packages frozen corn kernels, thawed
1/4 cup sugar
1 1/4 tsp salt
2 cups milk
4 large eggs
1/2 vanilla bean split lengthwise and seeds scraped
1/2 stick (1/4 cup) unsalted butter, melted and cooled
3 Tbs all purpose flour
1/4 chopped fresh chives
a pinch of nutmeg
Garnish: 3 Tbs chopped fresh chives
Preheat oven to 350 degrees, and butter a 1 1/2 quart pyrex. In a food processor pulse half of corn until chopped coarse. In a bowl stir together chopped corn and remaining corn kernels and sprinkle with sugar and salt, stirring until combined well. In another bowl whisk together milk, eggs, vanilla seeds, butter, flour, and chives and stir into corn until combined well. Pour pudding into dish or pie plate and sprinkle with nutmeg. Bake pudding in middle of oven until center is just set, about 45 minutes. Garnish pudding with chives. Serves 8.
No comments:
Post a Comment