Parmesan Corn Pudding

Looking for a flavorful side dish using corn? Then try this corn pudding that’s baked to perfection. MORE+ LESS-

By Pillsbury Kitchens

August 2, 2016

bags (12 oz each) frozen shoepeg white corn, thawed

1/3 cup sugar

1/4 cup all-purpose flour

tablespoons yellow cornmeal

1/2 teaspoon salt

tablespoons butter, melted

1/2 cups milk

eggs

tablespoons chopped fresh chives

1/2 cup shredded Parmesan cheese (2 oz)

Additional chopped fresh chives, if desired

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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.
2

Transfer mixture to large bowl; stir in 2 tablespoons chives and second bag of corn. Pour into casserole; sprinkle with cheese.
3

Bake uncovered 40 to 45 minutes or until set. Sprinkle with additional chives.