Parmesan Corn Pudding

Lynn demonstrates a delicious side dish, Parmesan Corn Pudding.  This would go great with any dinner and make a great side dish to go with a barbeque.  Adapted from  


  • 2 (12 ounce) packages of frozen corn, defrosted
  • 1/3 cup sugar
  • ¼ cup flour
  • 2 Tablespoons cornmeal
  • 6 Tablespoons butter, melted
  • ½ teaspoon salt
  • 1-1/2 cups milk
  • 4 eggs
  • 2 Tablespoons chives
  • 1 cup shredded Parmesan cheese, divided in ½ cups

Preheat oven to 350°.  Spray a 2 quart casserole dish with cooking spray and set aside.

In a good processor, process one of the 12 ounce packages of corn, sugar, flour, cornmeal, butter, salt, milk and eggs.

In a large bowl, mix in ½ cup of the Parmesan cheese, second package of corn, chives and the corn/flour mixture from the food processor.

Pour into the prepared casserole dish.  Sprinkle with the remaining ½ cup of Parmesan cheese.

Bake for 45-55 minutes, until firm in the center and golden brown on the top.

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Lynn's Recipes: November 2014

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