Corn Chive Pudding

Two 10 oz. pkg. frozen corn kernels, thawed
1/4 cup sugar
1 1/4 tsp. salt
2 cups milk
4 large eggs
1/2 vanilla bean, split lengthwise and seeds scraped, reserving pod for another use (can substitute vanilla extract)
1/4 cup unsalted butter, melted and cooled (can use less w/good results)
3 Tbsp. all-purpose flour
1/4 cup chopped fresh chives
pinch freshly grated nutmeg
3 Tbsp. chopped fresh chives

Preheat oven to 350 and butter a 2 quart quiche dish or pie plate.

In a food processor pulse half of corn until chopped coarse. I a bowl stir together chopped corn and remaining corn kernels and sprinkle with sugar and salt, stirring until combined well.

In another bowl whisk together milk, eggs, vanilla seeds, butter, flour, and chives, and stir into corn until combined well. Pour pudding into dish and sprinkle with nutmeg.

Bake pudding in middle of oven until center is just set, about 60 minutes. Garnish pudding with chives. Let cool slightly before serving.