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Classic Baked Corn Pudding

Name: Classic Baked Corn Pudding
Prep time: 20 min
Total time: 1 h 35 min
Yield: 16
Ingredients: 1/2 cup butter or margarine; 1 small onion, chopped (1/4 cup); 1/2 cup Gold Medal™ 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

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.

Ingredients

1/2 cup butter or margarine
1 small onion, chopped (1/4 cup)
1/2 cup Gold Medal™ 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

Directions

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.
3

Gradually stir about 1/2 cup of the hot mixture into eggs, then back into hot mixture in Dutch oven. Gradually stir in cheese, corn and parsley. Pour into baking dish.
4

In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.
5

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.