| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

2 (10-ounce) packages frozen corn kernels, thawed
1/4 cup 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.