Corn Chive Pudding
Indulge in the comfort of this savory Corn Chive Pudding, a golden baked dish that combines the natural sweetness of fresh corn with the subtle sharpness of fresh chives and the irresistible creaminess of Parmesan cheese. This recipe is elevated with a custard-like consistency thanks to a luscious mixture of whole milk, heavy cream, and eggs, creating a velvety texture that melts in your mouth. Perfectly seasoned with a touch of salt, sugar, and freshly ground black pepper, this elegant side dish is cooked gently in a water bath for a tender, perfectly set finish. With just 15 minutes of prep time and 45 minutes in the oven, this flavorful pudding is a versatile addition to your table, whether served alongside roasted meats or as a standalone vegetarian delight. Garnish with extra chives for a vibrant, eye-catching presentation, and enjoy a dish that’s as comforting as it is refined.
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Recipe Information
Ingredients
- 2 cups Fresh corn kernels (from about 4 ears of corn)
- 1.5 cups Whole milk
- 0.5 cups Heavy cream
- 2 tablespoons Unsalted butter
- 3 large Eggs
- 2 tablespoons All-purpose flour
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 3 tablespoons Chopped fresh chives
- 0.25 cups Parmesan cheese, grated
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch baking dish or a similar-sized ovenproof casserole dish with butter or cooking spray.
In a medium saucepan over medium heat, melt the butter. Add the corn kernels and sauté for 3-4 minutes, stirring occasionally, until slightly tender. Remove from heat and allow to cool slightly.
In a large mixing bowl, whisk together the eggs, milk, and heavy cream until fully combined.
Gradually whisk in the flour, sugar, salt, and pepper until smooth and free of lumps.
Fold in the sautéed corn, chopped chives, and grated Parmesan cheese.
Pour the mixture into the prepared baking dish, spreading it out evenly.
Place the baking dish in a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish to create a water bath.
Transfer the roasting pan to the preheated oven and bake for 40-45 minutes, or until the pudding is set and the top is lightly golden. A knife or toothpick inserted into the center should come out clean.
Remove the baking dish from the roasting pan and let it cool for 5-10 minutes before serving. Garnish with additional chives, if desired.
Nutrition Facts
Calories |
1538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.6 g | 129% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 804 mg | 268% | |
| Sodium | 3157 mg | 137% | |
| Total Carbohydrate | 111.3 g | 40% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 56.3 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 7.1 mcg | 36% | |
| Calcium | 780 mg | 60% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1776 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
