Classic Baked Corn Pudding

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

Yield: 16 servings, 1/2 cup each

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 (1 quart) milk
6 eggs, slightly beaten
2 cups (8 ounces) shredded Cheddar cheese
2 (1 pound) bags Green Giant Niblets frozen whole kernel corn, thawed*
1/2 cup chopped fresh parsley or 2 tablespoons parsley flakes
3/4 cup Progresso plain bread crumbs
3 tablespoons butter or margarine, melted

Instructions

Heat oven to 350 degrees F. Spray 13 x 9 inch (3 quart) glass baking dish or 3-quart casserole with cooking spray.
In a 4 quart Dutch oven, melt 1/2 cup butter over medium heat.
Add onion; cook for 3 to 4 minutes, stirring frequently, until tender.
Stir in flour, salt and pepper until well blended.
Stir in milk. Cook for 4 to 5 minutes, stirring constantly, until thickened.
Gradually stir in eggs and cheese.
Stir in corn and parsley. Pour into baking dish.
In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.
Bake uncovered for 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.

Notes

High Altitude (3500-6500 ft): No change.

* You can use three 15.25 ounce cans of Green Giant 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

Per 1 serving: Calories 270 (Calories from Fat 150); Total Fat 16g (Saturated Fat 8g, Trans Fat 1/2g); Cholesterol 120mg; Sodium 310mg; Total Carbohydrate 21g (Dietary Fiber 2g, Sugars 5g); Protein 11g

Percent Daily Value*: Vitamin A 40%; Vitamin C 4%; Calcium 15%; Iron 6%

Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 High-Fat Meat; 1 1/2 Fat Carbohydrate Choices: 1 1/2

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker