Corn Pudding with Chives

adapted from The Gourmet Cookbook
by Maud Hallin

serves 10 to 12 people at a buffet

4 cups fresh corn kernels (6 ears) or 2-10 oz packages of frozen corn
1 1/4 teaspoon salt
2 cups whole milk
4 large eggs, beaten
1/2 stick (4 tablespoons) unsalted butter, melted and cooled
3 tablespoons all purpose flour
1/2 vanilla bean, halved lengthwise
1/4 cup freshly cut chives, plus more for garnish

Preheat oven to 350 degrees.

Butter a 2-quart quiche dish or pie plate.

Pulse half the corn in a food processor until coarsely chopped. Transfer to a bowl, mix with the rest of the corn kernels and the salt. In another bowl mix milk, eggs, butter, flour, scraped seeds from vanilla bean and chives. Then stir into the com mixture until combined well.

Stirand pour into baking dish. Put onto middle rack of oven. Bake until ready (when center is set). Check at 45 minutes, but it will probably take 60. Sprinkle more chives over the top and serve hot.

Best with white corn! If you use frozen corn, defrost first and pour off any liquid. This is an easy party dish that is liked by both children and grown-ups. You can bake it one day and reheat in the microwave just before serving. A great Thanksgiving side dish too!