Parmesan Corn Pudding

Photo: Jennifer Davick; Styling: Missie Neville Crawford
Test Kitchen Tip: Purée half of the frozen corn in the food processor to create a creamier texture and fresh, off-the-cob flavor.

Yield:

Makes 8 servings

Recipe from

Recipe Time

Total: 55 Minutes

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

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.

Note:

December 2010