Parmesan Corn Pudding

• 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

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

corn, sugar, flour, cornmeal, salt, butter, milk, eggs, fresh chives, parmesan cheese

Taken from www.food.com/recipe/parmesan-corn-pudding-460014 (may not work)