Friday, October 3, 2014

Corn Chive Pudding - Paula Deen

I love corn pudding.  I have made different corn puddings since I first got married.  There is something endearing about the creamy dish with pieces of corn and a touch of sweetness.

Corn Chive Pudding - adapted by Paula Deen (The Lady and Sons)


2 10-oz packages frozen corn, thawed

1/4 cup sugar

1/4 teaspoon salt

4 large eggs
2 cups Rice Milk
1 tablespoon olive oil
1/4 cup chopped fresh chives
3 tablespoons gluten-free  flour (Brown Rice)
1 teaspoon vanilla extract 


Preheat the oven to 350 degrees. 

Grease a baking dish. 

In a food processor, pulse half of the corn until coarsely chopped; transfer to a mixing bowl. 

Add the remaining corn and sprinkle with the sugar and salt; stir to combine. 

Whisk together the eggs, milk, oil, chives, flour, and vanilla, and combine with the corn.

 Pour 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.

Eat and enjoy.

Linked to:  Weekend Retreat      Saturday Night Fever         Clever Chicks Blog Hop

1 comment:

  1. Love corn pudding when anyone else makes it. I'm not sure why I don't make it! Lovely fall dish, Chaya!


Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.