Corn Pudding

Ingredients

• 1 tablespoon unsalted butter, for greasing casserole
• 4 large eggs
• 3/4 cup heavy cream
• 3/4 cup milk
• 3 cups white corn (from about 6 medium ears)
• 1 tablespoon finely chopped chives
• Pinch ground nutmeg
• 1 teaspoon salt
• Pinch white pepper

Preparation

1. Preheat oven to 325°F. Grease a shallow, 1 1/2-quart casserole with butter.
2. In a medium bowl, whisk together eggs, cream and milk. Add corn, chives, nutmeg, salt and white pepper; stir mixture to combine. Pour into casserole.
3. Place casserole in large roasting pan; pour hot water to reach halfway up sides of casserole. Bake 45 minutes to 1 hour. Remove casserole from water bath and let cool for 10 minutes.