Classic Baked Corn Pudding

Creamy corn bakes into old-fashioned comfort food. This cheesy version is a mainstay for many family gatherings.

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Servings 16

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( 25 ) Ratings

25 Ratings

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2 Stars 27%

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ingredients 12
Prep Time 20 min
Total Time 1 hr 35 min

Ingredients

1/2: cup butter or margarine

1: small onion, chopped (1/4 cup)

1/2: cup 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

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Directions

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.