Parmesan Corn Pudding - an easy and delicious side dish! We make this at least once a month!! SO good!! Frozen corn, sugar, flour, cornmeal, butter, milk, eggs and Parmesan cheese. Can make ahead and refrigerate or freeze for later. Everyone LOVES this yummy casserole! #casserole #sidedish #freezermeal #corn #parmesan
Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray. Set aside.
Place 1 package of corn in a food processor. Add sugar, flour, cornmeal, salt, butter, milk and eggs. Process until smooth.
Stir in the remaining package of corn.
Pour mixture into prepared pan. Sprinkle with Parmesan cheese.
Bake, uncovered, for 40 to 45 minutes.
I like to use white silver queen corn, but any frozen corn will work fine. You could also use an equivalent amount of fresh corn kernels if you have them. This time of year, I always just use frozen corn. It works great in this recipe.You can use freshly grated parmesan, shredded parmesan, or the grated parmesan cheese in the green can. It will all work just fine.Feel free to add some diced green chiles or chopped jalapeños to the casserole.You can make this casserole ahead of time and refrigerate overnight.You can freeze the casserole baked or unbaked. To bake the casserole after freezing, thaw completely and bake as directed below. To reheat after freezing, partially thaw. Cover with foil and bake at 350ºF 30 to 40 minutes, until warm.This particular recipe is not gluten-free as the recipe has flour in it.This corn pudding is great for Thanksgiving, Christmas, Easter, and for a crowd.