Recipe by SkinnyMinnie
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.
Top Review by boesky
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.
- 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
Directions See How It's Made
- Preheat oven to 350ºF.
- Butter a 1 1/2-quart baking dish.
- 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.
- 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 minute.