Parmesan Corn Pudding

Parmesan Corn Pudding

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  • Prep Time


  • Total Time


  • Servings



  • 2

    (12 oz.) pkgs. frozen white shoepeg corn, thawed and divided

  • c. sugar

  • ¼

    c. all-purpose flour

  • 2

    TBSP. plain yellow cornmeal

  • ½

    tsp. salt

  • 6

    TBSP. butter, melted

  • c. milk

  • 4

    large eggs

  • 2

    TBSP. chopped fresh chives

  • ½

    c. (2 oz.) shredded Parmesan cheese

  • Garnish: chopped fresh chives


Preheat oven to 350 degrees. Place 1 pkg. 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 degrees for 40-45 minutes or until set. Garnish, if desired.


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