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Parmesan Corn Pudding
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • Summary

    Test Kitchen Tip: Purée half of the frozen corn in the food processor to create a creamier texture and fresh, off-the-cob flavor.

    Ingredients

    • 2 (12-oz.) 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 cups large eggs
    • 2 tablespoons chopped fresh chives
    • 1/2 cup (2 oz.) shredded Parmesan cheese
    • cup Garnish: chopped fresh chives

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 146 % Daily Value *
    • Total Fat: 12 g 18.45%
    • Saturated Fat: 7 g 37.44%
    • Trans Fat: 0 g %
    • Cholesterol: 32 mg 10.76%
    • Sodium: 331 mg 13.8%
    • Calcium: 140 mg 13.95%
    • Potassium: 76 mg 2.17%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 1.47%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 5 g %
    • Dietary Fiber: 0 g 0.49%
    • Sugar: 2 g
    • Protein: 4 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 8.57%
    • Vitamin C 0.73%
    • Vitamin D 6.17%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat2
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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