Parmesan corn pudding recipe

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  • Yield: 4 Servings
  • Cooking Time: 50 Minutes

Ingredients

  • 2 large eggs
  • ½ cup milk
  • 2 ounces Parmesan, grated (½ cup)
  • 3 tablespoons cornmeal
  • 2 cups fresh or frozen corn kernels
  • 2 scallions, chopped, plus 1 scallion, sliced, for serving
  • 2 tablespoons unsalted butter
How to Make It
  1. Puree the eggs, milk, Parmesan, cornmeal, and 1 cup of the corn kernels in a blender. Stir in the remaining cup of corn kernels and the chopped scallions.
  2. Melt the butter in a small ovenproof skillet over medium heat. Pour in the corn mixture and bake at 350°F until set, 30 to 35 minutes. Top with the sliced scallion.
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