Chive Corn Pudding

 

2 ears corn, husks and silks removed; or 2 cups frozen corn thawed

2 cups 1-percent milk

2 T. low-fat sour cream

2 eggs

2 T. flour

1 T. sugar

2 T. minced chives

1/2 cup low-fat cheddar cheese

 

Preheat the oven to 350 degrees F. If using fresh corn, use a sharp knife to scrape the corn from the cob.  Combine the corn with the remaining ingredients in a food processor or blender.  Spray a casserole dish with nonstick spray. Pour the corn pudding into the casserole dish.  Bake uncovered for 35-40 minutes until pudding is set and tester put in the center comes out clean.