Martha Stewart Corn Pudding With Chives Recipe

This Martha Stewart Corn Pudding With Chives Recipe is a classic. It is a very yummy casserole for any dinner. You will love this Martha Stewart Corn Pudding With Chives Recipe.

It is sweet and savory at the same time. This Martha Stewart Corn Pudding With Chives Recipe is perfect. Your family will enjoy it during the fall season.

It makes every meal feel very warm and special. Learning how to make Martha Stewart Corn Pudding With Chives is easy. You only need a few simple kitchen tools today.

What Makes This Recipe Special

The flavor of this dish is very rich and sweet. It tastes like fresh summer corn in every bite. The texture is soft like a creamy custard.

It is a traditional southern style side dish. The fresh chives add a very nice mild spice. They make the pudding look bright and green.

This recipe is very simple to put together quickly. It only takes ten minutes to prep the batter. The oven does all the hard work for you.

It is a great time saver for busy cooks. You can serve it for brunch or big dinners. Everyone will love the light and airy feel. It is not too heavy for a side dish.

Equipment List

Baking Dish: You need a two-quart dish for this pudding. It holds the batter while it bakes in oven. Make sure it is safe for high heat.

Large Mixing Bowl: This is for mixing all your dry parts. It should be big enough to stir freely. You do not want a big mess.

Medium Mixing Bowl: Use this for the eggs and milk. It keeps the wet parts away at first. This helps the pudding stay very smooth.

Whisk: This tool blends the ingredients very well. it helps get rid of all the lumps. A smooth batter makes a better pudding.

Measuring Cups: You need these for the milk and cream. Exact amounts are very important for the texture. It helps the pudding set just right.

Measuring Spoons: Use these for the salt and sugar. They help you get the perfect flavor balance. Small amounts change the whole taste.

Sharp Knife: Use this to chop the fresh chives. You want them to be very small pieces. A sharp blade makes very clean cuts.

Rubber Spatula: This helps scrape the bowl very clean. You do not want to waste any batter. It is great for folding in corn.

Ingredients You Need for Martha Stewart Corn Pudding With Chives Recipe

Fresh Corn Kernels: These provide a natural and sweet crunch. You can cut them right off the cob. They are the star of this recipe.

Creamed Corn: This adds a very thick and rich base. It makes the pudding extra moist and soft. It blends well with the fresh kernels.

Heavy Cream: This makes the dish very decadent and creamy. It provides a rich mouthfeel in every bite. It is essential for the custard texture.

Whole Milk: This thins the batter to the right level. It works with the cream for perfect consistency. Do not use skim milk for this.

Large Eggs: These help the pudding rise and set firmly. They act as a binder for the corn. Use room temperature eggs for best results.

Unsalted Butter: This adds a deep and savory flavor. You must melt it before adding to bowl. It makes the edges very golden brown.

Granulated Sugar: This brings out the sweetness of the corn. It is only a small amount for balance. It makes the dish taste like home.

Cornstarch: This helps the pudding thicken up properly. It prevents the dish from being too runny. It creates a very sturdy structure.

Fresh Chives: These add a pop of green color. They provide a very mild onion-like flavor. They go perfectly with the sweet corn.

Sea Salt: This balances all the sweet sugar notes. It makes every other ingredient taste much better. A little bit goes a long way.

How to Assemble

Step 1:

Turn your oven to 350 degrees Fahrenheit now. Let it get nice and hot for baking. This ensures the pudding cooks very evenly.

Step 2:

Butter your baking dish very well on all sides. Use a little bit of extra butter here. This stops the pudding from sticking to walls.

Step 3:

Whisk your eggs in the medium bowl until bubbly. Add the milk and the heavy cream slowly. Stir in the melted butter and the sugar.

Step 4:

Place your dry parts in the large bowl now. Add the cornstarch and the sea salt together. Mix them until they are combined very well.

Step 5:

Pour the wet mix into the large dry bowl. Stir it gently with your big whisk today. Make sure there are no white flour spots.

Step 6:

Fold in the fresh corn and creamed corn. Use your rubber spatula for this easy task. The corn should be spread out very evenly.

Step 7:

Add the chopped chives into the thick batter now. Give it one last gentle stir with spatula. The green color should look very pretty.

Step 8:

Pour the batter into the greased baking dish. Bake it for forty-five minutes in the oven. The top should be a light golden brown.

Recipe Notes

Tip 1: Use fresh corn for the best crunch and flavor.

Tip 2: Do not overbake the pudding or it dries out.

Tip 3: Let the pudding rest for ten minutes after baking.

Tip 4: You can use frozen corn if fresh is gone.

Tip 5: Chop chives very thin for the best delicate taste.

How To Store Leftover

You can store leftovers in the fridge very easily. Put them in a container with a tight lid. They will stay fresh for three days total.

You can reheat a slice in the microwave quickly. It still tastes great the very next day. Do not freeze the pudding as texture changes.

Enjoy it as a quick snack or lunch. It stays moist if kept covered very well.

Sides & Pairings Suggestions

This pudding goes great with roasted chicken or turkey. It is a perfect side for grilled pork chops. You can serve it during festive holidays.

Pair it with a fresh green bean salad. It also tastes amazing with a glazed ham. The sweet corn balances salty meats very well.

Your guests will love this warm and cozy mix. It is a crowd pleaser at every party.

Nutritions

Nutrient	Value
Calories	280 kcal
Protein	6 g
Total Fat	18 g
Carbohydrates	24 g
Vitamin A	15% DV

FAQs about Martha Stewart Corn Pudding With Chives Recipe

Can I use canned corn for this?

Yes, you can use canned corn if needed. Drain the whole kernels very well before using. The flavor will still be very good and sweet.

Why is my pudding watery?

It might need more time in the oven today. Ensure you measured the cornstarch very carefully. Let it sit for ten minutes to firm up.

Is this dish served hot or cold?

It is best served warm from the oven. The texture is most creamy when it is warm. However, some people enjoy it cold the next day.

Can I add cheese to this?

Yes, you can add some shredded cheddar cheese. Stir it in with the corn and chives. It adds a nice salty and sharp flavor.

Final Thoughts

This Martha Stewart Corn Pudding With Chives Recipe is wonderful. It is the perfect addition to your family table. You will love how easy it is to make.

The creamy texture and sweet corn are very satisfying. It is a classic dish that never goes out. Give this recipe a try for your next dinner.

Your family will be very happy with this treat. It is a great way to celebrate fresh corn. Happy baking to all our kitchen friends!