Chive Corn Pudding
Submitted by Sue Lowes on Jan 29, 2010

Nice corn pudding that complements ham.

Servings:
8

Complexity:   
Very Easy

Total Time:
1 hour

Ingredients:
1/4 cup cornstarch
4 large eggs
1 cup heavy cream
2 cans (a5.25 oz each) whole kernel corn
1/3 cup chopped fresh chives
1 Tbsp. sugar
1 tsp. vanilla
1/2 tsp. each ground nutmeg and salt
1/8 tsp. cayenne

Directions:
Heat oven to 350 degrees F. Coat 2&1/2 qt. shallow casserole with nonstick spray.

In a large bowl, whisk cornstarch, eggs and heavy cream until cornstarch is dissolved. Stir in remaining ingredients. Pour into prepared casserole.

Bake 40 minutes or until just firm and knife inserted in center comes out clean. Let stand 10 minutes before serving. Garnish with additinoal chopped chives, if desired.

Per serving: 215 cal.

Cook's Notes:
Can be baked up to 2 days ahead. Bring to room temperature before reheating in microwave or oven