Name: Creamy Corn and Chestnut Pudding
Yield: Makes 10 servings
Ingredients: 6 tablespoons (3/4 stick) butter; 1/4 cup all purpose flour; 3 cups half and half; 5 cups frozen corn kernels (about 24 ounces), thawed; 1/4 cup finely chopped shallot; 1 1/2 teaspoons salt; 1 teaspoon cayenne pepper; 1/2 teaspoon ground white pepper; 1 7.25-to 7.41-ounce jar whole steamed or roasted peeled chestnuts* (about 1 1/2 cups), cut into 1/4-inch pieces; 1/4 cup chopped fresh chives; 6 large eggs

Serve any leftovers for breakfast, or as a light supper with salad.

Recipe information

Yield
Makes 10 servings

Ingredients

6 tablespoons (3/4 stick) butter

1/4 cup all purpose flour

3 cups half and half

5 cups frozen corn kernels (about 24 ounces), thawed

1/4 cup finely chopped shallot

1 1/2 teaspoons salt

1 teaspoon cayenne pepper

1/2 teaspoon ground white pepper

1 7.25-to 7.41-ounce jar whole steamed or roasted peeled chestnuts* (about 1 1/2 cups), cut into 1/4-inch pieces

1/4 cup chopped fresh chives

6 large eggs

Preparation

Step 1
Melt butter in large saucepan over medium heat. Add flour; whisk 1 minute. Gradually whisk in half and half. Bring to boil. Reduce heat to medium; stir constantly until mixture thickens slightly, about 3 minutes. Add corn and next 4 ingredients; simmer 15 minutes to blend flavors, stirring often. Remove from heat; stir in chestnuts and chives. Transfer to large bowl. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature or rewarm slightly in microwave before continuing.
Step 2
Preheat oven to 375°F. Butter 13x9x2- inch glass baking dish. Whisk eggs 1 at a time into corn mixture. Transfer to prepared baking dish. Bake until puffed and golden, about 45 minutes. Serve hot.
Step 3
- Sold at some supermarkets and at specialty foods stores.

TagsPudding Dessert Corn Vegetable Chestnut Nut Starter Side Dinner Lunch Nut Free Vegetarian Make Ahead Simmer Thanksgiving Christmas Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes