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Parmesan Corn Pudding

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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.

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