Parmesan Corn Pudding

2 c. fresh corn kernels, divided
2 eggs
1/2 c. milk
2 oz (1/2 c.) grated Parmesan cheese
3 T. cornmeal
3 scallions, chopped, divided
2 T. unsalted butter

Puree 1 c. corn, eggs, milk, Parmesan, and cornmeal in a blender. Stir in remaining 1 c. corn and most of the scallions. Melt butter in a small ovenproof skillet over medium heat. Pour in the corn mixture and bake in a 350 degree oven until set, 30-35 minutes. Top with remaining scallions.

Serves 4.

Real Simple magazine, August 2015, p. 190.