We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    656
  • Pinterest
    0
  • Email
    0
  • Facebook
    0

Classic Baked Corn Pudding

(26)
  1 reviews
  • 20 min prep time
  • 1 hr 35 min total time
  • 12 ingredients
  • 16 servings
  • Pinterest
    0
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    656

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

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) 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

Steps

  • 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.
  • 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.

Expert Tips

You can use three 15.25-ounce cans of whole kernel corn, drained, instead of the frozen corn.

For a change of flavor, add 1/2 teaspoon dried basil leaves with the parsley.

Nutrition Information

No nutrition information available for this recipe
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved