Parmesan Corn Pudding

parmesan-corn-pudding
Photo by Levi Brown
Parmesan Corn Pudding 3.4 8 5 1
Rating
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 260 calories
    • Fat 14 g (8 g saturated fat)
    • Cholesterol 125 mg
    • Sodium 280 mg
    • Protein 13 g
    • Carbohydrate 22 g
    • Sugar 6 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 214 mg

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.

Ingredients

  1. Check 2 cups fresh corn kernels
  2. Check 2 eggs
  3. Check 1/2 cup milk
  4. Check 2 ounces grated parmesan (1/2 cup)
  5. Check 3 tablespoons cornmeal
  6. Check 2 scallions, chopped, plus more for serving
  7. Check 2 tablespoons unsalted butter

Directions

  1. Puree 1 cup corn kernels, eggs, milk, parmesan and cornmeal in a blender. Stir in the remaining kernels and chopped scallions.
  2. 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.