This creamy, corn pudding with chives is a wonderful side dish to serve with holiday meals...or it can easily turn a meal into a special occasion.

Corn-Chive Pudding

2 (10-ounce) packages frozen corn kernels, thawed
1/4 cup granulated sugar
1 1/4 teaspoons salt
2 cups milk
4 large eggs
1/2 cup grated sharp cheddar
1/4 cup butter, melted and cooled

1 teaspoon vanilla extract
3 tablespoons all-purpose flour
1/4 cup chopped fresh chives
1/8 teaspoon ground nutmeg
Chopped fresh chives, for garnish

1. Preheat oven to 350°F (175°C) and generously butter a 1 1/2-quart quiche dish or 9 to 10-inch deep dish pie plate.
2. Coarsely chop 1/2 of the corn kernels in a food processor.
3. In a bowl combine the chopped corn and remaining corn kernels and sprinkle with sugar and salt, stirring until well mixed.
4. In another bowl whisk together milk, eggs, cheese, butter, vanilla, flour and chives. Stir mixture into corn until combined well. Pour 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. Garnish with chives.

Makes 8 servings.