Total Time
1hr
Prep 15 mins
Cook 45 mins

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 350ºF.
  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.
Most Helpful

5 5

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.