Parmesan Corn Pudding

Great summer side dish!

• Ready In: 1 hr
• Serves: 8

Ingredients

• 2 (12 ounce) packages  frozen white shoepeg corn, thawed and divided
• 1⁄3 cup sugar
• 1⁄4 cup all-purpose flour
• 2  tablespoons  plain yellow cornmeal
• 1⁄2 teaspoon salt
• 6  tablespoons butter, melted
• 1 1⁄2 cups milk
• 4  large eggs
• 2  tablespoons fresh chives, chopped
• 1⁄2 cup parmesan cheese, shredded

Directions

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