Classic Baked Corn Pudding

By á-2788

Ingredients

• 1/2 cup butter or margarine
• 1 small onion, chopped (1/4 cup)
• 1/2 cup Gold Medal all-purpose flour
• 1/2 teaspoon salt
• 1/2 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
• 1/2 cup chopped fresh parsley or 2 tablespoon parsley flakes
• 3/4 cup Progresso plain bread crumbs
• 3 tablespoons butter or margarine, melted

Preparation

Step 1

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.