Parmesan Corn Pudding
Ingredients
- 2 (12 ounce) packages frozen white shoepeg corn, thawed and divided ⓘ
- 1/3 cup sugar ⓘ
- 1/4 cup all-purpose flour ⓘ
- 2 tablespoons plain yellow cornmeal ⓘ
- 1/2 teaspoon salt ⓘ
- 6 tablespoons butter, melted ⓘ
- 1 1/2 cups milk ⓘ
- 4 large eggs ⓘ
- 2 tablespoons fresh chives, chopped ⓘ
- 1/2 cup parmesan cheese, shredded ⓘ
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Place one package of corn, sugar, all-purpose flour, cornmeal, salt, butter, milk and eggs, in order listed, in a large food processor.
- Process until mixture is smooth, stopping to scrape down sides.
- Transfer corn mixture to a large bowl.
- Stir in chives and remaining corn.
- Pour mixture into a lightly greased 2 quart baking dish.
- Sprinkle with Parmesan cheese.
- Bake for 40 to 45 minutes or until set.
- Garnish with chopped chives.
Nutrition & Diet Analysis (per serving)
871
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).