Ingredients
2
bags (12 oz each) frozen shoepeg white corn, thawed
1/3 cup sugar
1/4 cup all-purpose flour
2
tablespoons yellow cornmeal
1/2 teaspoon salt
6
tablespoons butter, melted
1
1/2 cups milk
4
eggs
2
tablespoons chopped fresh chives
1/2 cup shredded Parmesan cheese (2 oz)
Additional chopped fresh chives, if desired
Preparation
Heat oven to 350°F. Spray 2-quart casserole with cooking spray. In food processor, place 1 bag of the corn, the sugar, flour, cornmeal, salt, butter, milk and eggs. Cover; process until smooth, stopping occasionally to scrape down sides.
Transfer mixture to large bowl; stir in 2 tablespoons chives and second bag of corn. Pour into casserole; sprinkle with cheese.
Bake uncovered 40 to 45 minutes or until set. Sprinkle with additional chives.
