Cooking In The Heart Of Virginia: Corn Pudding - WSET.com - ABC13

Corn Pudding

Corn Pudding
By: Chef Emerald Coleman

Ingredients:

  • 2 packages frozen Corn kernels, thawed
  • 1/2 cup Sugar
  • 2 cups Milk
  • 4 large Eggs
  • 1/2 stick Unsalted butter, (1/4 cup melted)
  • 3 tbsp All purpose flour
  • 1/4 cup Fresh chives, chopped
  • 1 pinch Nutmeg, freshly grated
  • Vanilla bean, split lengthwise, seeds scraped, reserving pod

Directions:

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

2. Put corn into a large mixing bowl.

3. Whisk together milk, eggs, vanilla seeds, butter, and flour in another bowl and stir into corn until combined well.

4. Pour pudding into quiche dish or pie plate and sprinkle with nutmeg.

5. Bake pudding in middle of oven until center is just set, about 45 minutes.

Powered by WorldNow
All content © Copyright 2000 - 2014 WorldNow and WSET. All Rights Reserved.
For more information on this site, please read our Privacy Policy and Terms of Service.