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Classic Baked Corn Pudding

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
Calories from Fat
150
% Daily Value
Total Fat
16g
25%
Saturated Fat
10g
48%
Trans Fat
0g
Cholesterol
120mg
40%
Sodium
310mg
13%
Total Carbohydrate
18g
6%
Dietary Fiber
1g
6%
Sugars
5g
Protein
10g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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