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Classic Baked Corn Pudding

  • 16servings
  • 95minutes
  • 260calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D, E, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup butter or margarine

  2. 1 small onion, chopped (1/4 cup)

  3. 1/2 cup Gold Medal® all-purpose flour

  4. 1/2 teaspoon salt

  5. 1/2 teaspoon pepper

  6. 4 cups milk (1 quart)

  7. 6 eggs, slightly beaten

  8. 2 cups shredded Cheddar cheese (8 oz)

  9. 2 bags (12 oz) Green Giant ® Valley Fresh Steamers™ Niblets® frozen corn, thawed, drained

  10. 1/2 cup chopped fresh parsley or 2 tablespoon parsley flakes

  11. 3/4 cup Progresso® plain bread crumbs

  12. 3 tablespoons butter or margarine, melted

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Spray 13x9-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.

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