Baked Corn Pudding

 

1/3

cup butter or margarine

1

large onion, chopped (1 cup)

1/2

cup Gold Medal® all-purpose flour

2

teaspoons salt

1/2

teaspoon black pepper

1/2

teaspoon ground red pepper (cayenne)

3

cups milk

4

eggs, slightly beaten

2

bags (12 oz) Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, thawed

1/2

cup chopped fresh parsley or 2 tablespoons dried parsley flakes

2/3

cup Progresso® plain bread crumbs

1

tablespoon butter or margarine, 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 1/3 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and peppers until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs. Stir in corn and parsley. Pour into baking dish.
• 3 In small bowl, mix bread crumbs and 1 tablespoon 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.