Parmesan Corn Pudding


Test Kitchen Tip: Purée half of the frozen corn in the food processor to create a creamier texture and fresh, off-the-cob flavor.

Parmesan Corn Pudding
Photo: Jennifer Davick; Styling: Missie Neville Crawford
Total Time:
55 mins
8 servings


  • 2 (12-oz.) 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 chopped fresh chives

  • 1/2 cup (2 oz.) shredded Parmesan cheese

  • Garnish: chopped fresh chives


  1. Preheat oven to 350°. Place 1 package of corn and next 7 ingredients (in order listed) in a large food processor. Process until smooth, stopping to scrape down sides.

  2. Transfer mixture to a large bowl; stir in chives and remaining corn. Pour mixture into a lightly greased 2-qt. baking dish; sprinkle with cheese.

  3. Bake at 350° for 40 to 45 minutes or until set. Garnish, if desired.

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