Parmesan Corn Pudding

By LaLaCooks

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

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

Preparation

Step 1

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.