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Parmesan Corn Pudding

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Parmesan Corn Pudding
  • Prep Time 10 min
  • Total Time 55 min
  • Servings 8
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Looking for a flavorful side dish using corn? Then try this corn pudding that’s baked to perfection.

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

Directions

  • 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.
Tips  

Pureeing half of the corn in the food processor creates a creamier texture and fresh-off-the-cob flavor.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
311
Daily Value
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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