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Martha Stewart-Inspired Corn Pudding with Chives

Close-up of Martha Stewart-Inspired Corn Pudding with Chives showing its texture
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A savory, soufflé-like corn pudding with a tender custard center, golden edges, and a fresh hit of chives. Inspired by Martha Stewart’s classic American entertaining style, it is the kind of side dish that feels special enough for a holiday table but easy enough for a weeknight. Sweet corn, whole milk, and a little butter keep it rich and comforting.

Ingredients

Scale
  • 3 tablespoons (43g) unsalted butter, melted, plus more for the baking dish
  • 4 cups (600g) fresh corn kernels (from about 4 large ears) or frozen corn, thawed and drained
  • 3 large eggs, at room temperature
  • 1 1/2 cups (360ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup (63g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 cup (15g) finely chopped fresh chives, plus more for garnish

Instructions

  1. Heat the oven to 350°F (175°C) and butter a 9×13-inch (23x33cm) baking dish. If using fresh corn, cut the kernels from the cobs and scrape the cobs with the back of a knife to release the milky corn liquid into the bowl; you should have about 4 cups (600g) of kernels.
  2. In a large bowl, whisk the eggs until smooth and pale, about 1 minute. Whisk in the milk, heavy cream, melted butter, sugar, salt, pepper, and nutmeg until combined.
  3. In a separate small bowl, whisk the flour and baking powder together, then whisk into the egg mixture just until no dry streaks remain. Do not overmix, or the pudding can turn dense rather than light.
  4. Stir in the corn and chopped chives until evenly distributed. The batter will be thin and the corn should be well coated.
  5. Pour the mixture into the prepared baking dish and spread it into an even layer. Set the dish on a rimmed baking sheet to catch any drips.
  6. Bake until the pudding is set in the center and the edges are golden brown, 45 to 55 minutes. A knife inserted in the center should come out clean, and the internal temperature should read 160°F (71°C) on an instant-read thermometer.
  7. Let the pudding rest for 10 minutes before serving, which allows the custard to firm up. Garnish with additional chopped chives and serve warm.

Notes

Storage: Cover leftovers tightly and refrigerate for up to 4 days. Freezing is not recommended, as the custard can become watery. Make-ahead: The pudding can be assembled up to 1 day in advance, covered, and refrigerated; bring to room temperature for 30 minutes before baking. Reheat in a 300°F (150°C) oven for 15 to 20 minutes, or until warmed through, or microwave individual portions for 1 to 2 minutes.

Nutrition

Keywords: corn pudding, corn pudding with chives, Martha Stewart corn pudding, creamy corn casserole, savory corn pudding, baked corn pudding, Thanksgiving side dish, holiday side dish, easy corn pudding, fresh corn recipe

Find it online: https://marthadishes.com/martha-stewart-corn-pudding-with-chives-recipe/