Baked Corn Pudding

From Wiki
Jump to: navigation, search

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


Preparation

  1. Heat oven to 350°F.
  2. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
  3. In 4-quart Dutch oven, melt 1/2 cup butter over medium heat.
  4. Add onion; cook 3 to 4 minutes, stirring frequently, until tender.
  5. Stir in flour, salt and pepper until well blended, then stir in milk.
  6. Cook 4 to 5 minutes, stirring constantly, until thickened.
  7. Gradually stir in eggs and cheese.
  8. Stir in corn and parsley.
  9. Pour into baking dish.
  10. In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.
  11. Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean.
  12. Let stand 5 to 10 minutes before serving.


From Betty Crocker