Recipe information
Yield
serves 8
Ingredients
Two 10-ounce packages frozen corny 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
Preparation
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.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
