Ingredients
two 10-ounce package frozen corn kernels, thawed
1/2
vanilla bean, split lengthwise and seeds scraped, reserving pod for
1/2
stick (1/4 cup) unsalted butter, melted and cooled
1/4
cup chopped fresh chives
a pinch freshly grated nutmeg
Garnish: 3 tbsp chopped fresh chives
Directions
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.
