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    You are in: Home / Recipes / Corn Chive Pudding Recipe
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    Corn Chive Pudding

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    SkinnyMinnie's Note:

    My mom makes a corn souffle for Thanksgiving every year, and it is my favorite! This sounds close, only without the "souffle" part. A Paula Deen recipe.

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    Units: US | Metric


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

    Browse Our Top Corn Recipes

    Ratings & Reviews:

    • on November 18, 2006


      Love this recipe!! - this goes to 2 Thanksgivings every year. This triples easily, especially when 'zaar does the math for you. You can make it with nonfat milk, but it will take longer to set - just plan for it. I've also made it with vanilla bean, but it's so much easier with extract and the flavor is not much different. Do not skip the nutmeg - the combination of flavors is perfect! Have also substituted green onions for chives in a pinch, but use chives if you can find them. Originally found it in Epicurious, so I'm not sure about attributing it to Paula Deen.

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    Nutritional Facts for Corn Chive Pudding

    Serving Size: 1 (176 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 225.6
    Calories from Fat 99
    Total Fat 11.0 g
    Saturated Fat 5.9 g
    Cholesterol 129.5 mg
    Sodium 471.3 mg
    Total Carbohydrate 26.3 g
    Dietary Fiber 1.8 g
    Sugars 6.5 g
    Protein 7.6 g

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