Corn & chive pudding

Butter, melted and cooled	4 tablespoons
Corn kernels	1 pound
Sugar	¼ cup
Salt	1 ½ teaspoons
Milk	2 cups
Eggs, large	4
Flour	3 tablespoons
Chives, chopped	¼ cup + 3 tablespoons

1. Preheat oven to 350°F.
2. Butter a shallow 1 ½-quart casserole.
3. Using a blender, coarsely chop half the corn, and transfer to a medium bowl.
4. Add the remaining corn, sugar, and salt; stirring until well combined.
5. In another bowl, whisk together the milk, eggs, butter, flour, and ¼ cup of chives; stir in with corn mixture until well combined.
6. Pour into the butter dish, and sprinkle with nutmeg.
7. Bake until the center is set, about 45 minutes.
8. Garnish with 3 tablespoons chives, and serve.

Recipe from The Best Casserole Cookbook Ever.