Classic Baked Corn Pudding

  • Currently 4/5
Makes 16 servings (1/2 cup each).

From Betty Crocker
1/2 cup butter
1 small onion, chopped (1/4 cup)
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups milk
6 eggs, slightly beaten
2 cups shredded Cheddar cheese
2 bags (12 oz) frozen corn, thawed and drained
1/2 cup chopped fresh parsley or 2 Tablespoons parsley flakes
3/4 cup bread crumbs
3 Tablespoons butter, melted
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.

Nutrition Information:

1 Serving: Calories 260 (Calories from Fat 150); Total Fat 16g (Saturated Fat 10g, Trans Fat 0g); Cholesterol 120mg; Sodium 310mg; Total Carbohydrate 18g (Dietary Fiber 1g, Sugars 5g); Protein 10
Meal   DinnerDish   Side Dish
Main Ingredient   VegetablesStyle   Potlucks/Buffet

Laurie Hogan

Member since Jan 2008

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