Classic Baked Corn Pudding

(26)
1 reviews.
  • 20 min prep time
  • 1 hr 35 min total time
  • 12 ingredients
  • 16 servings

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

Directions

  1. 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
  2. 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. 3 In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.
  4. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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