Corn and Chive Pudding

• 2 (10 ounce) packages frozen corn kernels, thawed
• 14 cup sugar
• 1 14 teaspoons salt
• 2 cups milk
• 4 large eggs
• 12 cup grated sharp cheddar cheese
• 12 vanilla bean, split lengthwise and seeds scraped
• 14 cup unsalted butter, melted and cooled
• 3 tablespoons all-purpose flour
• 14 cup chopped fresh chives
• 1 pinch of freshly grated nutmeg
• 3 tablespoons chopped fresh chives, for garnish

1. Preheat oven to 350 degrees and butter a 1 1/2 quart quiche dish or pie plate.
2. In a food processor, pulse 1/2 of corn until chopped coarse.
3. In a bowl stir together chopped corn and remaining corn kernels and sprinkle with sugar and salt, stirring until well combined.
4. In another bowl, whisk together milk, eggs, cheese, vanilla seeds, butter, flour, and chives, and stir into corn until well combined.
5. Pour pudding into quiche dish or pie plate and sprinkle with nutmeg.
6. Bake pudding in middle of oven until center is just set, about 45 minutes.
7. Garnish pudding with chives.

corn kernels, sugar, salt, milk, eggs, cheddar cheese, vanilla bean, unsalted butter, allpurpose, fresh chives, nutmeg, fresh chives

Taken from www.food.com/recipe/corn-and-chive-pudding-231474 (may not work)