Corn Chive Pudding

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.

• Ready In: 1 hr
• Serves: 8

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

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.