Corn-Chive Pudding

From Cooking with Paula Deen, Jul/Aug 2006

Corn-Chive Pudding
  1. 4 cups fresh corn kernels, divided
  2. 2 (8-ounce) containers chive and onion cream cheese
  3. 1 1/2 cups half-and-half
  4. 4 large eggs, lightly beaten
  5. 3 tablespoons all-purpose flour
  6. 1 tablespoon minced fresh chives
  7. 1 teaspoon salt
  1. Preheat oven to 350°F. Lightly grease an 11x7-inch baking dish.
  2. Place 2 cups corn kernels in container of an electric blender or food processor. Pulse several times until coarsely chopped; pour into a large bowl.
  3. Add remaining 2 cups corn kernels to chopped corn. Add cream cheese and remaining ingredients, stirring well. Pour into prepared baking dish. Bake 30 minutes, or until a tester inserted in center comes out clean.
Makes 8 - 10 servings