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Baked Corn Pudding

From Betty's Soul Food Collection... Relax and say aah! This is comfort food at its best—with creamy, sweet corn topped with a light bread crumb crust and spiced up with a dash of cayenne pepper.

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( 14 Ratings)

14 Ratings

5 Stars 21%

4 Stars 43%

3 Stars 29%

2 Stars

1 Stars

Member Reviews ( 2 )

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Prep Time 20 min
Total Time 1 hr 30 min
Servings 12

Ingredients

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

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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 1/3 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.

EXPERT TIPS

Expert Tips

You can change the flavor by stirring in a 4-oz can of chopped green chilies and replacing the parsley with cilantro .

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 230
Calories from Fat: 90),

% Daily Value

Total Fat: 10g; 10%
(Saturated Fat 5g, 5% Trans Fat 0g 0% ),
Cholesterol: 90mg; 90%;
Sodium: 530mg; 530%;
Total Carbohydrate: 27g; 27%
(Dietary Fiber 2g 2% Sugars 7g 7% ),
Protein: 8g; 8%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 6%;
Calcium: 10%;
Iron: 8%;

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

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

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 12/20/2011 2:29:13 PM REPORT ABUSE robinhall1457 said:

Rating:

A wonderful recipe! I did futz with it some b y adding mexican canned corn (3 Cans) and about 3T green chilies (canned) I topped it with cheddar cheese and baked it for the 350 degree and 55 minutes.

This reply was: Helpful Inspiring

Posted 11/22/2011 3:35:37 PM REPORT ABUSE lo106do said:

Rating:

I made this for a church Thanksgiving dinner last Sunday and it was great. I actually made it Saturday afternoon, refrigerated it and baked it Sunday morning. Only a couple of spoonsful left. I will defenitely make this again.

This reply was: Helpful Inspiring