Parmesan Corn Pudding Recipes

PARMESAN CORN PUDDING

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.

OLD FASHIONED CREAMED CORN WITH PARMESAN CHEESE

Steps:

• Add frozen corn, half and half, salt, granulated white sugar, pats of butter, and black pepper to a large cast iron skillet.
• In a mixing bowl, whisk together milk and flour and add to skillet corn mixture.
• On medium heat, cook corn until bubbling, stirring frequently.
• Reduce heat to medium-low and continue to heat/boil and stir frequently until mixture is thickened-. This process takes about 5 minutes. If corn hasn't thickened yet, turn down the heat even further and monitor another few minutes.
• Remove creamed corn from stove heat and add shredded Parmesan cheese and mix together until the heat from the dish melts the cheese.
• Serve creamed corn topped with fresh parsley or one of the other suggestions below.

PARMESAN CORN PUDDING

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Place one package of corn, sugar, all-purpose flour, cornmeal, salt, butter, milk and eggs, in order listed, in a large food processor.
• Process until mixture is smooth, stopping to scrape down sides.
• Transfer corn mixture to a large bowl.
• Stir in chives and remaining corn.
• Pour mixture into a lightly greased 2 quart baking dish.
• Sprinkle with Parmesan cheese.
• Bake for 40 to 45 minutes or until set.
• Garnish with chopped chives.