Description
Parmesan Corn Pudding is a creamy, savory casserole that blends smooth pureed corn with tender whole kernels, enriched with butter, milk, and eggs, then topped with a golden crust of Parmesan cheese. This comforting dish bakes to perfection with a rich, custard-like texture and a mildly sweet, cheesy flavor, perfect as a side for any occasion.
Ingredients
Scale
Frozen Corn Mixture
- 2 (12-oz) packages frozen corn, thawed and divided
- â…“ cup sugar
- ¼ cup all-purpose flour
- 2 Tbsp yellow cornmeal
- ½ tsp salt (or to taste)
- 6 Tbsp butter, melted
- 1½ cups milk
- 4 eggs
Topping
- ½ cup grated Parmesan cheese
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350ºF (175ºC). Lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking, then set it aside.
- Process Corn Base: Place one package (12 oz) of the thawed corn in a food processor. Add the sugar, flour, cornmeal, salt, melted butter, milk, and eggs. Process all the ingredients together until the mixture becomes smooth and homogeneous.
- Combine with Remaining Corn: Transfer the pureed corn mixture to a mixing bowl and gently stir in the remaining package of thawed corn kernels. This adds texture and bite to the pudding.
- Pour and Top: Pour the entire corn mixture evenly into the prepared baking pan. Sprinkle the grated Parmesan cheese uniformly over the top for a flavorful crust.
- Bake: Place the pan in the preheated oven and bake uncovered for 40 to 45 minutes, or until the pudding is set and the top is lightly browned and golden.
Notes
- Ensure the corn is fully thawed before using to achieve even cooking and smooth texture.
- Adjust salt to taste depending on dietary preferences.
- For a richer flavor, substitute whole milk with half-and-half or cream.
- Use freshly grated Parmesan for the best flavor and topping texture.
- Let the pudding cool slightly before serving to allow it to set fully.
