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.
Ingredients
- 2 cups FRESH CORN KERNELS
- 1 can CREAMED CORN
- 1 cup HEAVY CREAM
- 0.5 cup WHOLE MILK
- 4 large EGGS
- 0.25 cup UNSALTED BUTTER
- 3 tbsp GRANULATED SUGAR
- 2 tbsp CORNSTARCH
- 0.25 cup FRESH CHIVES
- 1 tsp SEA SALT
Instructions
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.
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.