PARMESAN CORN PUDDING

Parmesan Corn Pudding image

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h

Yield 8

Number Of Ingredients 11

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2 bags (12 oz each) frozen corn, thawed
1/3 cup sugar
1/4 cup Gold Medal™ 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

Steps:

Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
In food processor, place 1 bag of corn, the sugar, flour, cornmeal, salt, melted butter, milk and eggs. Cover; process until smooth, stopping frequently to scrape side.
In large bowl, stir together corn mixture, second bag of corn and 2 tablespoons chives. Pour mixture into casserole; sprinkle with cheese.
Bake uncovered 40 to 45 minutes or until set. Garnish with chives.

Nutrition Facts : Calories 300, Carbohydrate 34 g, Fat 2, Fiber 2 g, Protein 11 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 400 mg