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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 large eggs |
2 tablespoons chopped fresh chives |
1/2 cup (2 oz.) shredded parmesan cheese |
garnish: chopped fresh chives |
Directions:
1. Preheat oven to 350°. Place 1 package of corn and next 7 ingredients (in order listed) in a large food processor. Process until smooth, stopping to scrape down sides.
2. Transfer mixture to a large bowl; stir in chives and remaining corn. Pour mixture into a lightly greased 2-qt. baking dish; sprinkle with cheese.
3. Bake at 350° for 40 to 45 minutes or until set. Garnish, if desired.
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