My Girl Paula's, Corn Chive Pudding

I couldn't wait to make this dish to see how it would taste. I was curious about the custard like texture and it being a savory dish. Well I got to make it and I didn't even get to taste it. We had a death in our church and I found out at the last minute that I needed to quickly take a dish to the family. I had planned to make this for our dinner, but it's funny how our plans can change in an instant. One minute you are going to make something for dinner and an occasion will come up and change all your plans. I was delighted to take this dish and I know that is was a blessing. I was pleased with how it turned out, and I thought cooking it in my iron skillet was a great way to present it. It just seems natural for corn to be in a cast iron skillet. I often remember my mother cooking something similar on top of the stove that she called "Fried Corn".

Corn Chive Pudding


Two 10-ounce packages frozen corn, thawed
1/4 cup sugar
1 and 1/4 teaspoons salt
4 large eggs
2 cups milk
1/4 cup butter, melted and cooled (1/2 stick)
1/4 cup fresh chives, chopped
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 pinch of grated nutmeg


Preheat oven to 350ºF. Butter a 1 and 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 minutes


Recipe Soure: Paula Deen, Lady & Sons Too