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Classic Baked Corn Pudding Recipe

   
 

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     Classic Baked Corn Pudding

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   16

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 oz)
2 bags (12 oz) Green Giant ® Valley Fresh Steamers™ Niblets® frozen corn, thawed, drained
 
1/2 cup chopped fresh parsley or 2 tablespoon parsley flakes
3/4 cup Progresso® plain bread crumbs
3 tablespoons butter or margarine, melted

Instructions
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
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.
In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.
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.


Originally Submitted
11/20/2010





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