SAVORY CORN PUDDING (PAULA GOREN)

Steps:

• Cut kernels off ears and reserve one cup. Put remainder in blender with 1 C milk and process at varying speeds, then process for a full 3 minutes at highest speed. Whisk eggs, then add corn mixture and stir to combine. Add flour and whisk, then remaining ½ C milk, the cheese, salt, Tabasco, reserved corn, and all but 1 t of the chives. Pour into baking dish that has been greased with the butter and then sprinkle with remaining chives. (A dish 2" deep is recommended.) Put a paper towel in a pan large enough to hold the baking dish, set the baking dish in the pan and into a preheated 325 oven. Pour boiling water into the pan about half way up the sides of the baking dish. Bake for 45-60 minutes until the top of the pudding is firm and the edges beginning to pull away from the sides of the baking dish. A knife inserted in the center should come out almost clean. Remove baking dish from the water bath and let rest 5 minutes before serving.