Classic Baked Corn

Photo by Mary E.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2 cup 1/2

    cup butter

  • 1 small 1

    small onion chopped 1/4 cup

  • 1/2 cup 1/2

    cup flour

  • 1/2 teaspoon 1/2

    teaspoon salt

  • 1/2 teaspoon 1/2

    teaspoon pepper

  • 4 cups 4

    cups milk

  • 6 6

    eggs slightly beaten

  • 2 cups 2

    cups shredded cheddar cheese 8 oz

  • 2 bags 2

    bags 12 oz niblets frozen corn thawed drained

  • 1/2 1/2

    chopped fresh parsley or 2 Tablespoons parsley flakes

  • 3/4 cup 3/4

    cup stove top stuffing crushed

  • 3 Tablespoons 3

    Tablespoons butter melted

Directions

Heat oven 350 degrees spray cooking spray a 13x9x3 quart glass baking dish In a 4 quart kettle melt 1/2 cup butter over medium heat Add onion cook 3-4 minutes stirring frequently until tender Stir in flour, salt and pepper until tender Stir in milk cook 4-5 minutes stirring constantly until thickened Gradually stir in eggs and cheese. Stir in corn and parsley Pour into baking dish. In a small bowl mix crushed stuffing and 3 Tablespoons milted butter sprinkle over corn mixture Bake uncovered 55-65 minutes or until mixture is set and knife inserted in center come out clean. Let stand 5-10 minutes before serving

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