Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Corn Chive Pudding
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- #101271
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 packages (10 oz size) frozen corn, thawed
1/4 cup sugar
1 1/4 teaspoon salt
2 cups milk
4 large eggs
1/2 vanilla bean, scraped
OR
1 teaspoon vanilla extract
1/4 cup butter, melted
3 tablespoons flour
1 cup fresh chives, chopped
1 pinch nutmeg
directions
Preheat oven to 350 degrees F. Butter a 1 1/2 qt casserole dish.
In a food processor, pulse half the corn until coarsely chopped. Stir together chopped corn and remaining whole corn, salt and sugar.
Whisk eggs, vanilla, butter, flour & chives. Stir into corn mixture until well combined.
Pour into baking dish, Sprinkle with nutmeg. Bake about 45 minutes. Serve immediately, or refrigerate until ready to reheat.
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nutrition data
Nutritional data has not been calculated yet.
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