Parmesan Corn Pudding

Name: Parmesan Corn Pudding
Total time: 55 min
Ingredients: 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

4.0

(2)

2 Reviews

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

By Southern Living Editors

Updated on November 11, 2021

Parmesan Corn Pudding — Photo: Jennifer Davick; Styling: Missie Neville Crawford

Total Time:

55 mins

Yield:

8 servings

Ingredients

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

Directions

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