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Classic Baked Corn Pudding

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Rate this recipe 4.3/5 (7 Votes)

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

Details

Servings 16
Cooking time 55mins

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.

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