Classic Baked Corn Pudding

Classic Baked Corn Pudding

Photo by Wanda B.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup butter or margarine

  • 1

    small onion, chopped (¼ cup)

  • ½

    cup Gold Medal all-purpose flour

  • ½

    teaspoon salt

  • ½

    teaspoon pepper

  • 4

    cups milk (1 quart)

  • 6

    eggs, slightly beaten

  • 2

    cups shredded Cheddar cheese (8 ounces)

  • 2

    bags (1 pound each) Green Giant Niblets frozen whole kernel corn, thawed

  • ½

    cup chopped fresh parsley or 2 tablespoon parsley flakes

  • ¾

    cup Progresso plain bread crumbs

  • 3

    tablespoons butter or margarine, melted

Directions

1. Heat oven to 350 degrees F. Spray 13 x 9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray. 2. In 4-quart Dutch oven, melt 1/2 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish. 3. In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture. 4. Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving. High Altitude (3500-6500 ft): No change.


Nutrition

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