Corn Chive Pudding

From Gourmet cookbook. This recipe is the reason I bought the cookbook. Suz would make it and it would be heavenly. You can use fresh corn or frozen corn. Make sure you stick to the amount of corn (20 oz) as if you have too much corn, the pudding will be loose and runny.

Serves 8

Ingredients

• two 10-ounce package frozen corn kernels, thawed
• 1/4 cup sugar
• 1 1/4 teaspoons salt
• 2 cups milk
• 4 large eggs
• 1/2 vanilla bean, split lengthwise and seeds scraped, reserving pod for another use
• 1/2 stick (1/4 cup) unsalted butter, melted and cooled
• 3 tablespoons all-purpose flour
• 1/4 cup chopped fresh chives
• a pinch freshly grated nutmeg

Garnish:
Garnish: 3 tablespoons chopped fresh chives

Preparation:

1. Preheat oven to 350°F. and butter a 1 1/2-quart quiche dish or pie plate.
2. In a food processor pulse half of corn until chopped coarse. In a bowl stir together chopped corn and remaining corn kernels and sprinkle with sugar and salt, stirring until combined well.
3. In another bowl whisk together milk, eggs, vanilla seeds, butter, flour and chives and stir into corn until combined well. Pour pudding into quiche dish or pie plate and sprinkle with nutmeg. Bake pudding in middle of oven until center is just set, about 45 minutes. Garnish pudding with chives.