Finally I got a little organized. I have decided to give you a new Thanksgiving side dish idea each day of this week and I was ready with over 1,000 food photos. Until I tried to upload them last week and my brand new camera or my not so new storage card gave up on me. Which means it may be a busy week unless I enlist the help of two almost professional cooks. I know that by now they will not let me cook without them.
They helped me make this amazing corn pudding which is almost like a corn custard or spoon custard, and since it is really easy to make they could almost do it themselves.
You will need: 1 lb frozen corn (thawed out), 4 eggs, 1/4 cup flour, 1/2 stick of butter (4 tbs), handful of chives (or entire .66 oz box), nutmeg, 2 cups of milk, 2 tbs sugar (not pictured), pinch of salt
Preheat oven to 450 deg. Place half of the corn mixture in a chopper or blender
Add to the whole corn and top with 2 tbs sugar
Pour 2 cups of milk into the bowl
add eggs and mix well.
Don’t forget to look good, you never know who is watching.
Melt 4 tbs of butter and add to the egg/milk mixture
Throw in some snipped chives, or dry ones if you can’t find fresh, mix well
Mine ended up being slightly longer then expected since my sous chef is still in training.
Add 1/4 cup flour and pinch of salt
continue mixing until distributed
Finally adding the corn mix to it
Butter a 1.5 quart/liter dish, I used 5×9 loaf pan
Pour the mixture into the dish and sprinkle with nutmeg
bake for 40-45 min until golden and pulling of the sides
Cool slightly and spoon unto the plate.