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Parmesan Corn Pudding

Parmesan Corn Pudding
  • Prep 15 min
  • Total 60 min
  • Servings 8
Corn adds a sweet bite to this savory pudding – a classic casserole side dish recipe fit for any gathering.
Updated October 18, 2016
Make With
Make With
Gold Medal Flour

Ingredients

  • 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

  • 1
    Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
  • 2
    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.
  • 3
    In large bowl, stir together corn mixture, second bag of corn and 2 tablespoons chives. Pour mixture into casserole; sprinkle with cheese.
  • 4
    Bake uncovered 40 to 45 minutes or until set. Garnish with chives.

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Total Fat
15g
0%
Saturated Fat
8g
0%
Sodium
400mg
0%
Total Carbohydrate
34g
0%
Dietary Fiber
2g
0%
Protein
11g
% 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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