Parmesan Corn Pudding - cooking recipe

Ingredients

2 (12 ounce) 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 fresh chives, chopped
1/2 cup parmesan cheese, shredded

Preparation

Preheat oven to 350 degrees Fahrenheit.
Place one package of corn, sugar, all-purpose flour, cornmeal, salt, butter, milk and eggs, in order listed, in a large food processor.
Process until mixture is smooth, stopping to scrape down sides.
Transfer corn mixture to a large bowl.
Stir in chives and remaining corn.
Pour mixture into a lightly greased 2 quart baking dish.
Sprinkle with Parmesan cheese.
Bake for 40 to 45 minutes or until set.
Garnish with chopped chives.