Ingredients

　　Two 10-ounce packages frozen corn, thawed

　　1/4 cup sugar

　　1 1/4 teaspoons salt

　　4 large eggs

　　2 cups milk

　　1/4 cup (1/2 stick) melted unsalted butter, cooled

　　1/4 cup chopped fresh chives

　　3 tablespoons all-purpose flour

　　1 teaspoon vanilla extract

　　Pinch of freshly grated nutmeg

　　Preheat the oven to 350 degrees. Butter a 1 1/2-quart 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, butter, 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.

　　Paula Deen's Kitchen Classics