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Parmesan Corn Pudding

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By Pillsbury Kitchens
Updated Aug 2, 2016
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Looking for a flavorful side dish using corn? Then try this corn pudding that’s baked to perfection.

Parmesan Corn Pudding

  • Prep Time 10 min
  • Total 55 min
  • Ingredients 11
  • Servings 8
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Ingredients

  • 2 bags (12 oz each) frozen shoepeg white corn, thawed
  • 1/3 cup sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons yellow cornmeal
  • 1/2 teaspoon salt
  • 6 tablespoons butter, melted
  • 1 1/2 cups milk
  • 4 eggs
  • 2 tablespoons chopped fresh chives
  • 1/2 cup shredded Parmesan cheese (2 oz)
  • Additional chopped fresh chives, if desired

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 2-quart casserole with cooking spray. In food processor, place 1 bag of the corn, the sugar, flour, cornmeal, salt, butter, milk and eggs. Cover; process until smooth, stopping occasionally to scrape down sides.
  • Step 
    2
    Transfer mixture to large bowl; stir in 2 tablespoons chives and second bag of corn. Pour into casserole; sprinkle with cheese.
  • Step 
    3
    Bake uncovered 40 to 45 minutes or until set. Sprinkle with additional chives.

Nutrition

311 Calories
15g Total Fat
10g Protein
35g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
311
Total Fat
15g
0%
Saturated Fat
8g
0%
Sodium
407mg
0%
Total Carbohydrate
35g
0%
Dietary Fiber
2g
0%
Protein
10g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 1/2 Other Carbohydrate; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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