Parmesan Corn Pudding
By 12_34
Rate this recipe
0/5
(0 Votes)
0 Picture
Ingredients
- 2 (12 oz.) pkgs. frozen white shoepeg corn, thawed and divided
- 1/3 c. sugar
- 1/4 c. all-purpose flour
- 2 TBSP. plain yellow cornmeal
- 1/2 tsp. salt
- 6 TBSP. butter, melted
- 1 1/2 c. milk
- 4 large eggs
- 2 TBSP. chopped fresh chives
- 1/2 c. (2 oz.) shredded Parmesan cheese
- Garnish: chopped fresh chives
Details
Preparation time 15mins
Cooking time 70mins
Preparation
Step 1
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.
You'll also love
- Lemon Blueberry Poppy Seed Bread 0/5 (0 Votes)
- Opera-in-the-Park Raspberry Bars 0/5 (0 Votes)
- Dr Oz Dr. Joel Fuhrman's Apple... 0/5 (0 Votes)
- Shakshuka with Caramelized... 0/5 (0 Votes)
- Sauteed corn, bacon, and scallions 0/5 (0 Votes)
Review this recipe