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Classic Baked Corn Pudding

classic baked corn pudding Dessert
Classic Baked Corn Pudding
  • Prep 20 min
  • Total 1 hr 35 min
  • Ingredients 12
  • Servings 16

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

Updated August 24, 2016

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.

  • 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 Facts

Serving Size: 1 Serving
Calories from Fat
150
% Daily Value
Trans Fat
0g
% Daily Value*:
Vitamin A
15%
15%
Exchanges:
Free
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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