Corn Pudding With Chives Recipes

Steps:

• Preheat oven to 350 degrees. In a blender, puree half the corn with 2 cups milk until almost smooth. In a large bowl, whisk eggs with sugar, flour, nutmeg, and 2 teaspoons salt; whisk in pureed corn mixture, along with remaining corn and 1 cup milk.
• Pour mixture into a 9-by-13-inch (or other shallow 4-quart) baking dish; sprinkle with chives. Bake until golden brown around edges and very loosely set, 40 to 45 minutes. Let cool 5 to 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C ). Put butter in 2 quart casserole dish, place in oven until melted.
• Remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream. Mix well, bake uncovered approximately 30 minutes.

Steps:

• Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
• In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
• Bake for 1 hour.

Steps:

• Preheat oven to 350°F. and butter a 1 1/2-quart quiche dish or pie plate.
• 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.
• 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.

Steps:

• In a bowl, beat eggs. Add butter, flour, sugar and salt; mix well. Stir in milk and corn. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 35 minutes or until a knife inserted in the center comes out clean.

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees and butter a 1 1/2quart quiche dish or pie plate. 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. 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