Classic Baked Corn Pudding

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

1/2

cup butter or margarine

small onion, chopped (1/4 cup)

1/2

cup Gold Medal™ all-purpose flour

1/2

teaspoon salt

1/2

teaspoon pepper

cups milk (1 quart)

eggs, slightly beaten

cups shredded Cheddar cheese (8 oz)

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

tablespoons butter or margarine, melted

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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.