- 2 cups fresh corn kernels
- 2 eggs
- 1/2 cup milk
- 2 ounces grated parmesan (1/2 cup)
- 3 tablespoons cornmeal
- 2 scallions, chopped, plus more for serving
- 2 tablespoons unsalted butter
- Puree 1 cup corn kernels, eggs, milk, parmesan and cornmeal in a blender. Stir in the remaining kernels and chopped scallions.
- Melt the butter in a small ovenproof skillet over medium heat. Pour in the corn mixture. Bake in a 350° F oven until set, 30 to 35 min. Serve topped with sliced scallions.