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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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:
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.
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