Photo: Jennifer Davick; Styling: Missie Neville Crawford
Total Time
55 Mins
Yield
Makes 8 servings

Test Kitchen Tip: Purée half of the frozen corn in the food processor to create a creamier texture and fresh, off-the-cob flavor.

How to Make It

Step 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.

Step 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.

Step 3

Bake at 350° for 40 to 45 minutes or until set. Garnish, if desired.

Ratings & Reviews

Katstgeorge's Review

Katstgeorge
November 18, 2013
N/A

bobhood's Review

bobhood
November 18, 2012
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!)

Bjzelinski's Review

AlyssaGrace
November 23, 2011
N/A

AlyssaGrace's Review

Bjzelinski
January 02, 2011
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!

malorey279's Review

Lizz1947
December 26, 2010
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.

Lambchop67's Review

maribethct
December 14, 2010
What a surprise! This was easy and unexpectedly delicious!

patricia6666's Review

malorey279
December 06, 2010
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!

Lizz1947's Review

Lambchop67
November 28, 2010
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.

maribethct's Review

patricia6666
November 25, 2010
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.