Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Corn Pudding with Chives Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Prep Time: 10 mins Total Time: 1 hr Servings: 8 Savory corn pudding is a traditional Thanksgiving dish in many parts of the country. This one, from Lewis Morris of Princeton, New Jersey, is slightly sweet and seasoned with fresh chives. Cook Mode (Keep screen awake) Ingredients 3 packages (10 ounces each) frozen corn, thawed 3 cups milk 4 large eggs ⅓ cup sugar ½ cup all-purpose flour ¼ teaspoon ground nutmeg Coarse salt ¼ cup thinly sliced fresh chives Directions 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. Cook's Notes This pudding can be baked up to 2 days in advance. Cool completely, then cover and refrigerate. Reheat in a 400-degree oven until a pairing knife inserted in center comes out warm, 25 to 30 minutes. Originally appeared: Everyday Food, November 2004 Rate It PRINT