Parmesan Corn Pudding

My daughter's family raved about this last Thanksgiving, and she just asked me for the recipe for use again this year. Really easy to make - as long as you follow the directions explicitly (add ingredients in the exact order specified - not according to your personal whim - as I did once!)

This is a wonderful side dish to serve with chili or chicken. I lightened it up by using nonfat shredded cheddar cheese instead of parmesean, egg beaters, and nonfat milk. Instead of chives I used chopped scallions. True southern comfort food!

This was a very nice take on our traditional corn pudding recipe. I really liked the parmesean flavor and the chives. Try this for a change to your regular corn pudding.

What a surprise! This was easy and unexpectedly delicious!

Two families participating in Thanksgiving cooking and the parmesan corn pudding was the hit (I did it). Very good, very easy, and exciting to see it setting up thru window in oven. Excellent cold, warmed up. Making it again tonite!

I had to use frozen yellow and white corn and a can of shoepeg corn, but it turned out great. We made a brisket for Thanksgiving dinner and I thought this would be good with it. I got lots of compliments on it. It is also good cold. I will make it again.

Fantastic! It was light and flavorful and went very well with Thanksgiving...everyone asked for the recipe. The parmesean cheese added an unexpected taste and it was so simple to prepare. Could easily be prepared day ahead then baked when needed. Can't wait to use it with pork or ham.