Parmesan Corn Pudding

By calypan

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.