So, corn and cheese and garlic and ...?When I think of corn pudding, I think either of the sweet New England "Hasty Pudding" (aka "Indian" Pudding because Hello, Britain, no, corn doesn't come from India), or this Southern thing. Parmesan isn't usually a contender. Hope it was good!
Made a white sauce (with plenty of cayenne pepper), whisked in an egg or two & poured it over frozen corn. Baked at 375 until it was crunchy. Leftovers are heating for lunch as I type.