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Classic Baked Corn Pudding
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Prep Time:
20 minutes
Total Time:
1 hour 35 minutes
Cheesy creamy corn bake: a nostalgic family favorite.
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 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
Instructions:
  • Preheat your oven to 350°F and generously spray a 13x9-inch (3-quart) glass baking dish or casserole with cooking spray.
  • In a 4-quart Dutch oven over medium heat, melt 1/2 cup of butter. Sauté the onion for 3 to 4 minutes until tender. Blend in flour, salt, and pepper. Add milk and cook until thickened while stirring constantly for 4 to 5 minutes. Gently fold in the eggs and cheese followed by corn and parsley. Transfer the mixture to a baking dish.
  • Combine bread crumbs and 3 tablespoons of melted butter in a small bowl; then, sprinkle the mixture over the corn.
  • Bake for 55 to 65 minutes until the mixture is set and a knife inserted in the center comes out clean. Allow to stand for 5 to 10 minutes before serving.

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