Cooking In The Heart Of Virginia: Corn Pudding - - ABC13

Corn Pudding

Corn Pudding
By: Chef Emerald Coleman


  • 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


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.

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